.«,-f=-
m€€i- ly-diiM
TX
HOTEL ADMINISTRATION
LIBRARY
AT CORNELL UNIVERSITY
THE GIFT OF
Mr. & Mrs. Carl A. Rietz
Cornell University
Library
The original of tiiis book is in
tine Cornell University Library.
There are no known copyright restrictions in
the United States on the use of the text.
http://www.archive.org/details/cu31924000655971
GERMAN COOKERY
FOR THE
AMERICAN HOME.
BY
ELLA OSWALD.
NEW YORR.
THE BAKER AND TAYLOR CO.
igio.
I31p2l()
Printed in England.
PREFACE.
This representative selection of German recipes,
translated into English and adapted to the utensils,
weights and measures in use in an English kitchen,
will, I trust, prove acceptable to many who, having
passed some time in Germany, may like to renew their
acquaintance with German cookery. Others, who have
made England the land of their adoption, may also find
this a useful little book to place in the hands of their
English cooks, who will thereby be able more easily
to prepare many familiar and favourite dishes unknown
to this country.
As a rule, only those recipes have been given whose
ingredients are as readily obtainable in England as in
Germany. Those have been included, however, whose
essentially German components, such as Sardellen (for
which Anchovies may be substituted). Sauerkraut,
Senfgurken, Pumpernickel, etc., can be easily procured
at any of the German Delikatessen Handlungen existing
in London and most of our larger towns.
It was whilst staying in the house of a hospitable
German friend at Frinton-on-Sea, at all seasons one of
most refreshing and idyllic of sea-side resorts on our
East Coast, that the idea of bringing out a German
Cookery Book in our language was first suggested to me.
I record this fact from a sense of gratitude to a place
that has endeared itself to me and to many others by its
never-fading charm : facing the sea, the prettiest of little
houses, nestling in their gardens ; behind, the wide
vista of a delightful countryside, and before them the
broad greensward, stretching to the edge of the cliff,
whose foot is lapped — or lashed, as the elements may
decree — by the waves of the German Ocean.
ELLA OSWALD.
CONTENTS.
Sonpi.
Apple lo
Asparagus 6
Bean 8
Beer ... ... ... ... 4
f> cold IS
Beetroot g
Bilberry ... ... ... 11
Bread 14
Brown beer, with milk ... 5
Cauliflower ... ... ... 6
Celery 10
Cherry... ... ... ... 11
Chocolate 13
Cranberry ... ... ... 12
Crayfish i
Currant ... ... -• 11
Eel 2
Elderberry 12
Game 3
Green Com 8
Green Pea 8
Haddock ... ... •■• 2
Lettuce 7
Milk 12
„ with almonds 13
Pea 8
Pear 10
Plum II
Potato S
Prune 12
Rose-hip 12
Schwerin ... ... -•• 7
Soupe k la Reine 3
South German Onion ... 6
Wine ... ... ... ... 4
„ cold 14
DmnpUngB, etc., sepred
-with Sonp,
Heat, OP FFoit.
Apple Dumplings 23
Beef Balls 20
Dampfnudeln 25
Eierstich 18
Einlauf... i?
PAGE
Fried Dumplings with Fruit. 25
Liver balls
Marrow balls ...
Mehlklosse
Nudeln...
Potato Dumplings ...
Rice with Soup
Schwammklosse
Semmelklosse
Semolina balls
,, dice
Spritzklosse ...
Suppenmakronen
Tyrolean Dumplings
Veal balls
Wiener Nockerl
Wurttemberg Hutzelkloss ...
21
21
22
18
22
23
16
•9
22
17
16
19
19
24
20
18
24
Fish.
Fish,
baked
45
,, in a mould
45
„ with cauliflower
46
balls
4a
,, for Fricassee ...
43
„ in a ring of rice
43
boiled in sauce
32
,, plain
29
„ to appear blue...
29
dishes, cold
47
„ prepared with
cooked fish...
48
„ prepared with
minced fish...
42
Fricassee
38
larded
4'
in Aspic
47
in Fricassee sauce
34
in scallops
49
in tomato sauce
3i
in white sauce
3*
cake
44
pudding
43
ragout
39
steamed
26
stewed
40
with piquant sauce ...
27
▼I
Contents,
PAGE
Fish, with scrambled egg^s... 49
„ with tomatoes 27
Carp in beer sauce 35
Eel, filleted in Aspic ... 48
,, fried and baked ... 37
,, in white sauce ... ... 36
,, in piquant herb sauce. 37
,, smoked, in beer ... 36
,, in Weissbier ... ... 36
„ stewed 37
Gurnet, stewed 40
Herring's, pickled, in white
sauce
,, piquant
,, rolled
,, marinaded
Pannfisch
Plaice, boiled...
,, stewed
Salmon, boiled
,, whole, with aspic ...
Sardellen Entree
Sea Fish in beer sauce
Sole, baked ...
„ boiled
,, rolled, in mushroom
sauce
,, in tomato sauce
Tench, with dill sauce
Trout
Crayfish
Lobster Fricassee
Oyster Rag'out
Sances.
50
48
3'
51
48
31
40
30
47
52
35
45
30
33
33
28
31
52
53
54
Almond
67
Beamaise
64
Bechamel
57
Brown ...
55
Burgundy
62
Caviar
60
Cherry
68
Crayfish
59
Cucumber
60
Cumberland
66
Dutch ...
63
Fish
59
Fricassee
57
Fruit
67
Herring
56
>, cold
66
Horseradish
58
M.,, with almonds.
58
Madeira
62
Mayonnaise, see Salads
red
green
Mushroom
Mustard
„ butter for fish
Oyster
Polish
Remouladen ...
Red Wine
,, sweet
Sardellen
Sauce for cauliflower,
Sultana
Tomato
Truffle
Vanilla...
Weinschaum ...
White
Game and Poultry.
Chickens, braised
,, 4 la Cayenne
,, Fricassee...
,, Ragout ...
„ Rice
Duck in Aspic
,, braised
,, ,, with chestnuts
,, Giblets...
,, Ragout, Polish
,, roast
Goose in Aspic
,, Giblets
„ „ Polish...
,, roast ...
,, ,, Mecklenburg
Guineafowl
Hare, roast ...
,, Salmi ...
Partridge Potraika . . .
,, roast
,, Salmi
Pheasant
Pigeons, braised
,, Fricassee ...
Turkey, Fricassee ...
„ Ragout
,, roast
Venison cutlets in Burgundy
sauce
,, leg of
,, Ragout
„ saddle of ...
,, shoulder of...
Contents.
Vll
Beef.
Mutton.
Leg of Mutton as Mock
Venison... loi
„ ,, with Mustard
Sauce... loi
Mutton Pudding 102
Sheep's Tongue in Aspic ... 102
Pork.
Beef braised
84
Pork as Mock Venison ..i
JOS
„ ,, with vegetables
8S
,, boiled, with vinegar ...
103
„ breast rolled
83
,
braised
•05
,, cold, with Apples
87
t
in jelly
112
,, Olives
86
,
leg, piquant
106
„ steak, German
87
,
stewed
104
„ stewed
83
with Cherry Sauce ...
106
Hungarian Goulascb
J
chops, stewed
no
Ox Brains
89
,
in jelly
III
,, Liver, braised
89
Bratklops
108
,, Tongue
88
Ham in Burgundy
107
„ „ Ragout
88
,, slicfed in Burgundy
Prussian Cutlets
87
Sauce
107
Remnant Pudding
88
Konigsberger Klops
109
Mock Hare
no
„ stuffed
III
Pig's Ears, with Mustard
Veal.
Sauce
103
Veal Aspic
93
,, boiled, in jelly
93
,, „ with Fricassee
Sauce
9'
Vegetables.
,, braised
92
,, „ with Egg Sauce
92
,, Cutlets, braised
93
Asparagus, prepared whole
"3
,, „ with Ragout...
95
„ short lengths ...
"3
„ Fricassee
9'
„ boiled in sauce...
114
,, minced, border of
100
„ in aspic
"4
„ Olives
93
Beetroot
126
,, Pudding
93
Broccoli
131
„ Ragout Fin in Scallops
99
„ Bavarian
'3>
Caive's Brains
99
Brussels' Sprouts
•32
„ Liver
95
„ „ baked ...
132
J
,, Dumplings ...
96
Cabbage
129
„ Goulasch
96
baked
130
^
„ Pit^
97
„ stuffed
130
Sweetbread, boiled...
97
Carrots
119
„ braised.
97
Cauliflower, baked
116
,
„ croquet.
98
,, boiled
"S
J
pudding
tl
„ fritters
"S
t
Tongue
88
,, in aspic
"5
,, with Dutch
Celery Root
123
Sauce
100
,, with Cream Sauce
124
Chestnut, pur^e 127
,, stewed ... ... iz6
,, with apples ... 127
Cucumbers, stewed 125
„ stuffed 125
Dried Peas 127
French Beans 119
,, with carrots ... 120
,, „ pears ... 120
,, ,, tomatoes 121
„ „ .^ilk ... 120
vtu
Contents.
Green Peas
,, with carrots. ■■
PAGE
.. 117
.. 118
nee ■■■ ■■■ 118
rice and tomatoes 1 18
Haricot Beans, piquant
„ with prunes ...
Kohlrabi
„ with Milk Sauce ...
Lentils, piquant
„ with prunes
Leipziger Allerlei
Parsneps
Potatoes boiled in stock ...
,. with
Tomato Sauce
,, „ with various
sauces...
„ Ham ...
,, Hamburgf
,, piquant
,, and Apples ...
„ and Tomato Sauce ...
Potato Balls for garnishing
,, Dumplings, ieeKlosse
>• Ring:
Herring Potatoes
,, „ baked ...
Red Cabbage
Salsify
Sauerkraut
Savoy Cabbage
,, ,, baked ...
,, ,, scuffed...
,, ,, South German
preparation...
,, ,, with Milk Sauce
Spinacb
Egg Dishes.
Bunte Eier
Egg-Cheese
Plinsen...
Scrambled Eggs
Water Pancakes
137
137
136
»35
135
»37
22
138
136
136
132
116
138
129
130
130
130
129
117
•39
139
141
140
in Scallops 140
... 141
Varioas Kinds of Batter.
Chopped Salad for bread
and butter 142
Crayfish 143
Mushroom
Mustard
Piquant
Sardellen
PAGE
.. 142
.. 142
.. 142
•• "43
Salads.
Apple ...
„ with herrings ...
Asparagus
Beetroot
Bielefeld
Brussels' Sprouts
Carrot ...
Cauliflower
Celery ...
Chicken
,, and Lobster
Cucumber
, , ornamented
,, pickled
Endive...
Fish
French Bean ...
Fruit
Danzig Fruit
Green Pea
Ham
Horseradish and Apple
Herring
,, with Sour Cream .
Italian
Lettuce
Mixed ...
Potato
Red Cabbage...
Salsify
Tomato
Salad Dressings.
SoHffles.
154
'54
147
'SI
'S6
151
148
'S'
'49
'S6
'57
146
158
'47
146
'57
148
'58
158
'47
'58
'53
'55
154
'55
146
148
'5°
'52
'52
153
Butter
... 14s
Mayonnaise
... 144
„ white
... 144
Remoulade
... [45
Almond
i6o
Apple
i6i
Baked Rice ...
'64
Contents.
IX
Cocoa ...
Lemon ...
Nut
Orange
Potato ...
Roll ...
Semolina
Simple ...
Sour Cream
Pnddingg.
Flummery.
Apple ...
Chocolate
Cornflour
Flour ...
Lemon ...
Rice
Rote Griitze ...
RoU
Semolina
White of Egg...
CreamB.
Almond
Chocolate
Coffee ...
Lemon ...
Nut
Orange
Punch ...
Rum
Russian
Sultana...
Vanilla . . .
Wine ...
PAGE
.. i6i
.. i6o
.. 163
.. 162
.. 162
.. 163
.. 164
■ 159
.. 161
Almond
... 167
Bread
... 170
Chocolate
. ... 167
Cocoa
Nudel
... i68
Nut
... 166
Potato
... 169
,, Flour
... 169
Pumpernickel
... 170
Rice
... .65
Semolina
... 166
174
174
172
■73
174
173
176
17s
172
17s
178
178
180
180
178
181
181
179
180
177
177
181
Whipped Graam Dishes.
Chocolate 184
Coffee 183
Fruit 184
,, in a mould ... ... 182
Nut 184
Orange ... ... ... 184
Pumpernickel... ... ... 182
Rice 4 la Reine 183
Tutti-Frutti 183
Other Sweets.
Almond shape ... ... 189
Apple Rice ... ... ... 186
„ Snow 187
Carthusian Fritters 188
Kaiser Schmarren ... ... 188
Lemon Rice ... ... ... 185
Poor Knight's Pudding ... 1S7
Raspberry Froth ... ... 186
Rice with Milk 185
Sponge 187
Tiroler Strudel ... ... 188
Wine Rice 186
Compote.
Apple
'9'
„ Fool
191
Bilberry
193
Cherry
'92
Cranberry
193
Gooseberry ...
'9°
Pear
192
Plum
192
Prune ^
... 193
Raspberry
... 191
Red Currant ...
191
Rhubarb
... igo
loes.
Chocolate
Coffee ...
Lemon ...
Nut
Raspberry
'95
19s
195
19s
196
Contents.
Strawberry
Vanilla
Whipped Cream
PAGE
•• '95
•• '94
.. 196
Cakes.
See German List of Contents.
Icings.
Chocolate
Lemon ...
Spritzg^lasur
Pnnoh.
Egrg
Iced
232
232
232
233
234
Negfus ...
Raspberry
Red Wine
Weinschaum
Bovle.
Bishop
Cardinal
Celery
Kalte Ente
May ,
Peach
Pineapple ,
Red Wine and Cider
Strawberry
PAGE
■ 233
•■ 234
.. 234
• 233
• 236
• 236
236
■ 235
23s
235
23s
236
235
INHALTS-VERZEICHNIS.
Snppen.
Aal
Apfel
Backpflaumen
Bier ,
„ Kaltschale
Birnen ...
Blaubeer
Blumenkohl ...
Braunbier, mit M!lch
Brod
Erbsen
Griine Bohnen
Grunkem
Hagebutten
Holunder
Hiihner
Johannisbeer ...
Kartoffel
Kirsch ...
Kopfsalat
Krebs ...
Milch
,, mit Mandeln ...
Pflaumen
Preisselbeer
Rote Riiben ...
Schellfisch
Schokoladen ...
Schoten
Schwerinen ...
Sellerie
Sparg-el
Stiddeutsche Zniebel
Wein
,, Kaltschale
Wild
Suppen-Einlagen, Klosse.
Apfelklosse
Dampfnudeln ...
^GB
PAGE
Eierstich
i8
2
Einlauf
'7
lO
,, von g-eriebener
12
Semmel
'7
4
'5
lO
Fischklosse, s. Fische
Gebackene Klosse zu Obst...
25
Griesklosschen
'7
Grieswurfel
16
6
Kalbfieischklosse
20
5
•4
g
Kartoffelklosse
22
Klosse von rohen Kartoffeln
23
Leberklosse
21
8
Markklosschen
21
9
12
Mehlklosse, feine
22
„ mit g-erosteter
12
Semmel
21
3
I J
Nudeln
18
Reis zur Suppe
16
5
{ 1
Rindfleischklosse
20
Schwammklosse
'9
7
I
Semmelklosse
22
Spritzklosse
19
12
Suppenmakronen
19
'3
Tiroler Klosse
24
Wiener Nockerl
18
12
Wurttembergischer
9
Hutzelkloss
24
3
'3
Fische.
8
7
lO
Fisch auf einfache Art
gekocht
29
6
,, blau
29
6
„ Frikassee
38
4
H
3
„ gebackener
4S
mit
Blumenkohl
46
„ geschmorter
40
„ gespickter
41
„ griiner
32
„ -hackbraten
44
23
„ -klosse
42
25
,, ,, im Reisring ...
43
Xll
InhaltS" Verzeichnis.
Kisch-klosschen fur
Frikassees
,, -pudding
,, -Ragout
„ im Wasserbade
g'ekocht
,, in Frikasseesauce
,, in Gelee
,, in Muscheln gereicht
,, in weisser Sauce
,, mit pikanter Sauce ...
,, mit Riihrei
,, mit Tomaten ...
„ mit Tomatensauce ...
Aal, griiner ...
„ entgratet, in Aspic
,, gebackener
,, gedampfter
„ in pikantfer Krauter-
sauce
„ geraucherter, in Bier...
,, in Weissbier
Flunder, gedampft ...
,, gekocht
Forellen
Heringe, Delikatess
,, frische, mariniert
Heringskartoffeln
„ gebackene
Rollmops
Salzheringe in weisser
Sauce
Karpfen in Biersauce
Knurrhahn, gedampft
Lacbs, blau ...
„ als kalte Schiissel ...
Pannfisch
Sardellen-Torte
Schlei in Dillsauce ...
Seefisch in Biersauce
Seezunge, gekocht ...
,, in der Sciiiissel
gebacken ...
,, in Tomatensauce
Seezungenrollen mit Cham-
pignonsauce
Austern-Ragout
Hummer-Frikassee
Krebse ...
Saucen.
Austern
Bearnaise
Bechamel
Burgunder
Champignon
Cumberland
43
43
39
26
34
47
49
32
27
49
27
34
36
48
37
37
37
36
36
40
31
31
51
51
136
136
50
50
35
40
30
47
48
52
28
35
30
45
33
33
54
S3
52
60
64
57
62
57
66
Fisch
Frikassee
Frucht
Grundsauce, braune , ■■•
,, weisse...
Gurken
Herings
,, kalte
„ HoUandische
Kaviar ...
Kirschen
Krebs ...
Madeira
Mandel...
Mandelmeerrettig ...
Mayonnaisensauce,
^, Salaten
Mayonnaise, griine ...
,, rote
Meerrettig
Mostrich
Polnische
Remouladen ...
Rosinen
Rotwein
,, kalte
Sardellen
Sauce zu Blumenkohl,
Sparge] u. Schwarzwurzel
Sentbutter
Tomaten
Truffel
Vanillen
Weinschaum ...
Wild imd Gefliigel.
Ente, geschmorte
,, ,, mit Maronen
,, in Gelee...
„ Potrafka
Entenbraten ...
,, -klein ...
Fasan ...
Gansebraten ...
,, auf mecklen-
burgische Art
Ganseklein
„ auf polnische Art
Ganse Weisssauer ...
Hasenbraten ...
Hasen-Salmi ...
Hirschfleisch-Ragout
Hirschsteaks mit Burgunder-
sauce
Huhn, Frikassee von
,, mit pikanter Sauce ...
59
57
67
55
55
60
57
66
63
60
68
59
62
67
58
66
66
58
64
63
67
62
61
68
56
65
56
61
t>
68
Hi
81
82
82
82
82
73
78
80
79
60
80
70
71
70
70
75
74
Inhalts- Verzeichnis.
XllI
Huhn mit Reis
., Paprika-
,, Ragout von ...
Hiihner, jung-e g-eschmorte.
Perlhuhn
Pute
„ Frikassee
„ Ragout ...
Rebhiihner, gebratene
Rebhuhn Potratka ...
,, Salmi
Rehblatt
,, keule
,, riicken
Tauben, geschraorte
„ Frikassee ...
Truthahn, i. Pute
Rindfleisch.
PAGE
. 76
■ 74
■ 74
• 73
■ 77
• 78
. 78
- 78
• 72
• 72
• 73
. 69
. 69
. 69
■ 77
• 77
• 78
Beefsteak, deutsches ... 87
Restepudding... ... ... 88
Rindfleisch, gedampftes ... 83
,, -reste mit Aepfeln 87
Rinderbragen-- ... ... 89
brust geroilt 83
leber geschmort ... 89
roulade .. ... 86
sauerbraten ... ... 84
schmorbraten mit
Gemiise ... ... 85
schmorfleisch ... 84
zunge ... ... ... 88
zungenragout ... 88
Ungarisches Goulasch ... 90
Ealbfleisch.
Kalbfleisch-Frikassee ... 91
,, gekochtes, mit
Frikasseesauce 91
,, geschmortes ... 92
,. ., mit
legierter Sauce 92
,, in Gelee ... 94
,, -ring lOO
,. -roulade ... 93
Kalbsbragen ... 99
,, braten-Pudding ... 93
„ „ Sulze 94
Kalbskotelett, iiberzogenes 95
,, -leber 95
„ Bret 97
,, ,, Klosse ... ... 96
,, ,, Goulasch... ... 96
,, -milch, gekochte ... 97
,, ,, geschmorte ... 97
PAGE
Kalbsmilch, Croquettes ... 98
,, ,, Pudding ... 98
,, -schnitzel, geschmortes 93
,, -zunge ... ... ... 88
, , -zunge mit hoUandischer
Sauce ... ... 100
Ragout Fin in Mu.scheln ... 99
Hammelfleisch.
Hammelfleisch wie Wild ... loi
,, Pudding ... 102
Hammelkeule mit Mostrich.. loi
,, -zungen in Aspic ... ro2
Schweinefleisch.
Schweinefleisch als Wild ...
I OS
,, Sulze
112
,, gedampftes
104
, , gekochtes
saures . . .
103
Kotelettes,
gedampfie
no
, , Kotelettes,
in Gelee...
III
Schweine-Schmorbraten ...
i°5
,, keule, pikante ...
106
,, ohren mit Senf-
sauce
103
Schweins-Carr^ mit Kirschen
Sauce
106
Bratklops
loS
Falscher Hase
no
GefuUter Hackbraten
III
Konigsberger Klops
109
Schinkenscheiben in Bur-
gundersauce
108
Schinken in Burgunder
107
Gremnse.
Bayrisch Kraut
133
Bohnen mit Backpllaumen...
128
„ saure
128
Blumenkohl, gebacken
116
„ gekocht
"5
,, in Aspic
"5
,, mit Ueberzug
gebacken ...
"S
Buntes Gemuse
122
Erbsen
127
Griine Bohnen
119
,, „ mit Bimen ...
120
,, ,, mit Milch
120
,, ,, mit Mohrriiben
120
,, „ mit Tomaten
[21
Griinkohl
•31
Gurken, gefflUte
"5
,, geschmorte
"5
XIV
Inhalts- Verzeichnis.
PAGE
Karotten .. ug
Kartoffeln
Braune Petersilien-
kartofFeln ... ... 134
Bruhkartoifeln 133
1, mitTomaten 134
Hambiirgische Kartoffeln 137
Hering-skartoffeln 136
,, gebackene 136
Kartoffelkug-eln zum
Garnieren ... ... 137
Kartoffeln, gekochte, in
verschiedenen Saucen... 133
Kartoffeln mit Aepfeln ... 135
,, mitTomatensauce 135
Kartoffelring- ... ... 138
Saure Kartoffeln 136
Schinken-Kartoffeln ... 137
Kohlrabi ... ... ... 122
„ mit Milchsauce ... 123
Leipziger Allerlei 122
Linsen mit Backpflaumen ... 128
,, saure ... ... ... 128
Maronen, gesclimorte ... 126
,, mit Aepfeln ... 127
„ -puree 127
Pastinaken ... ... ... 124
Rizi Pizi ... ... ... 118
Rote Ruben 126
Rotkohl 132
Rosenkohl ... ... ... \'z
„ gebacken ... 132
Sauerkraut ... ... ... 138
Schoten ... ... 117
„ und Mohrriiben ... 118
„ mit Reis 118
,, mitReisundTomaten 118
Schwarzwurzeln . ... 116
Sellerieg-emiise ... ... 123
,, mit Sahnen-sauce 124
Sparg-el in Aspic 114
„ „ mit Sauce gebacken 114
Bruchsparg'el ... ... 113
Stang-ensparg-el 113
Spinat ... ... ... _.. 11^
Weisskohl 129
„ grefullter ... 130
,, gebackener ... 130
Wirsingkohl 129
„ aufsiiddeutsche Art 130
Wirsingkohl mit Milchsauce 129
,, gebackener ... 130
„ gefullter ... 130
Eierspeisen.
Bunte Eier
Eierkase
'39
»39
PAGE
Eierziege '39
Plinsen... ... ... .•• 141
Ruhreier 139
,, in Muschelschalen... 139
Wasser-Eierkuchen ... ... 141
Yerschiedene Arten Yon
Butter.
Champignon ...
.. 142
Krebs
•• 143
Mostrich
.. 142
Pikante
.. 142
Sardellen
•• '43
„ brotchen ...
■ 143
Hacksalat fur Butter-
brodchen ...
.. 142
Salate.
Apfel-Salat 154
,, mit Hering oder
Sardellen ... 154
Bielefelder- 156
Blumenkohl- ... ... ... iji
Bunter- 148
Fisch- 157
Griiner Bohnen- ... ... 148
Gurken- ... ... ... 146
Herings- 155
„ mit saurer Sahne ... 154
lUustrierte Gurke ... ... 158
Italienischer- ... ... ... 155
Karotten- ... 148
Kartoffel- 150
Kopfsalat 146
Meerrettig, rait Aepfeln
Rosenkohl- .. ... ... i^i
Roher Rotkohl- 152
Rotkohl- 1^2
Salat von Hiihnerfleisch ... 156
,, ,, Huhn undHummer 157
,, ,, sauren Gurken ... 147
,, „ roten Ruben ... 151
Schotenkorner- ... ... J47
Schwarzwurzel- ... ... ic2
Schinken- ... ... ... ic8
Sellerie- ... ... ... 149
Spargel- 147
Siisser-... ... ... ... jcg
Danziger- 158
Tomaten-
Saucen zu den Salaten.
Mayonnaise
.1 weisse
Remoulade
Rohe Butter-Sauce
■• 153
•• »44
• 1+4
• '45
• 145
Inhalts- Verzeichnis.
XV
Anflaufe.
Apfel-Auflauf 162
Apfelsinen- ... ... ... 162
Einfacher .. 159
Gebackcner Reis ... ... 164
Gries-Speise ... ... ... 164
Kakao- 161
Kartoffel- 162
Mandel- 160
Nuss- 163
Saure Sahne-... ... ... 161
Semmel- 163
Souffle 160
,, mit Aepfeln... ... 161
Zitronen- ... ... ... 160
Pnddinge.
Gries-Puddingf 166
Kakao- 167
Kartoffel- ... ... ... 169
Kartoffelmehl- 169
Mandel- 168
Nudel- 168
Nuss- 166
Pumpernickel- ... ... 170
Reis- ; 165
Schokoladen — ... ... 167
Semrael- ... ... ... 170
Flammepi.
Apfel-Flammeri 174
Eiweiss- ... ... ... 17S
Feiner ... ... ... ... 172
Gries- 172
Mehl 173
Reis 173
Rote Griitze 176
Schokoladen- 174
Semmel- ... ... •-■ i7S
Zitronen- ... ... .-• 174
Cremes.
Apfelsinen-CrSme 181
KafFee- 180
Mandel 178
Nuss- 178
Punsch- 181
Rumspeise 179
Russische- 180
Schokoladen- 178
„ auf kalte Weise
zubereitet ... 179
Sultan 177
Vanillen i77
Wein 181
Zitronen 180
PAGE
Schlagsahne.
Mit Apfelsinen ... ... 184
,, Fruchten 184
,, KafFee 183
,, Niissen ... ... ... 184
,, Pumpernickel ... ... 182
,, Schokolade ... ... 184
„ Tutti Frutti 183
Zum Stiirzen ... ... ... 182
Konigin Reisspeise ... ... 183
Sonstige suase Speisen.
Apfelreis
Apfelschnee ...
Arme Ritter ...
Himbeerschaum
Kaiser-Schmarren ...
Karthauser Klosse ...
Mandelbrei
Milchreis
Schaumspeise
Tiroler Strudel
Weinreis
Zitronenreis ...
i86
187
187
186
188
.. 185
.. 187
.. 188
.. 186
.. .85
Kompott.
Apfel-Kompott
Apfelmus
Backpflaumen-
Birnen-
Heidelbeer- ...
Himbeer-
Johannisbeer-
Kirschen-
Pflaumen-
Preisselbeer- ...
Rhabarber- ...
Stachelbeer- ...
GefForenes.
Erdbeereis
Himbeereis ...
Kaffeeeis
Nusseis
Schokoladeneis
Vanilleneis
Zitroneneis
Eis von Schlag^sahne
Geback: Torten nnd
Kuchen.
Apfelkuchen ... ... ... 203
,, mit Blatterteig' 204
Apfel-Torte 217
Baumkucben 215
191
191
193
192
•93
191
191
192
192
193
190
190
... 19s
... 196
... 19s
... 195
... 19s
... 194
... 195
... 196
XVI
Inhalts- Verzeichnis.
PAGK
PAGE
Baum-Torte ...
. 214
Kleine Biskuittortchen
. 219
Berliner Pfannkuchen
. 207
,, Sandkuchen ...
. 22T
Biscuit-Torte
. 211
Kiimmel-Kakes
. 222
Blatterteig--Bretzeln...
. 204
Siangan ...
• 223
Blechkuchen
. 201
Loffelbiskuit ...
.. 21Q
Blitzkuchen
. 210
Makronen
■• 223
Butter-Mandel-Torte
. 211
Mandelspane ...
.. 221
Butterkuchen
. 202
Miirbekuchen
.. 221
Butter-Zopf
■ 199
Nussraakronen
■■ 223
Gries-Torte
• 213
Teekuchen
.. 222
Kasekuchen
• 203
Zimmetplatzchen
.. 220
Kaffeekringel
• 209
Kaffeekuchen
. 200
Weihnachtsgeback.
Kirschkuchen
. 202
,, Torte
. 218
Bomben
.. 227
Konigfskuchen
. 206
Gewiirzplatzchen
.. 229
Kranzkuchen ...
.. 210
Honigkuchen . . .
.. 224
Lagen-Torte
Linzer Torte ...
-■ 213
.. 212
Mandelbrotchen
Mandelringe
.. 230
.. 231
Mandelkuchen
.. 201
,, -schnitten
.. 230
,, Torte
.. 218
Marzipan
.. 224
Mohn-Striezel
■- 199
Pfeiferkuchen
.. 225
„ Torte
.. 216
„ mit Honig
.. 226
Napfkuchen, abgeriebener.
.. 198
,, schwabiscbe
.. 226
,, altdeutscher .
.. 207
,, weisse...
.. 227
„ mit Hefe
•• 197
Pfeffemiisse, braune
.. 228
Nuss-Torte
.. 216
„ weisse ...
.. 227
Pflaumenkuchen
.. 202
„ „ runde .
.. 227
,, Torte
.. 218
Springer
.. 229
Ptunderbretzel
.. 210
Wiener Kippel
.. 230
Polnischer Kreng-el ...
.. 209
Zimmetstangen
.. 231
Pumpernickel-Torte ...
.. 214
Zuckerplatzchen
.. 229
Rehriicken
■• 215
Sacher-Torte
.. 212
Glasopen.
Sand-Torte
Schokoladen-Biscuit
„ Torte ...
Spritzkuchen"
.. 216
.. 211
•• 2IS
.. 208
Schokoladen-Glasur...
Spritz-
Zitronen-
■• 232
.. 232
■■ 232
Stachelbeer-torte ...
StoUe
.. 217
.. 200
Pnnsch.
Streusselkuchen
.. 202
Kier-Punsch ...
•■ 233
Striezel
.. .98
Eis-
•• 234
Suste
.. 206
Gluhwein
•• 233
Tausendjahrkuchen ...
.. 206
Himbeer-
•• 234
Triester Torte
.. 212
Rotwein-
.. 234
- 233
Wiener Torte
.. 213
Weinschaum
Waffeln
.. 204
,, Berliner
.. 205
Bowie.
„ Hefen
•• 205
,, Zimmet
.. 205
Ananas-Bowle
•• 23s
Bischof.
.. 236
Erdbeer-
•• 23s
Teegeback.
Kalte Ente
■ 23s
Kardinal
- 236
• 235
■:■ 235
in 236
•• 236
Aniskuchen
.. 220
Mai
Dessert biskuit
.. 219
Pfirsich-
Eierplatzchen
.. 220
Von Rotwein und Apfelwe
Kleine Kirschtortcben
.. 222
Sellerie-
The Publisher will gladly receive sugges-
tions as to any special additional recipes to be
included in the next edition of this book.
SUPPEN.
{Soups.)
5^
Erebs-Snppe.
(Crayfish Soup.)
Two Quarts of Soup.
24 small crayfish.
3 oz. butter.
4 oz. flour.
2 quarts stock.
Salt to taste.
Time of Preparation : 2 hours.
Parsley and carraway seeds.
I teaspoonful chopped fennel.
I teaspoonful chopped onion,
i^ teaspoonsful Meat
Extract.
Yolks of 2 eggs.
Wash the crayfish in cold water and then boil them
for 10 minutes in boiling water, with salt, carraway
seeds and parsley. When cold, divide them, leaving
the claws (out of which the meat is taken) whole, to put
into the soup. The shells of the crayfish may be stuffed
and also put into the soup, in which case they should be
slit up at the side, that the stuffing can be readily taken
out at table. The gall, in the head ; the intestine, lying
along the tail ; and the gray threads lying along the
side must be removed altogether. Pound the remaining
portions of the shells as finely as possible, then fry in
the butter for 2 minutes ; add the flour and fry again
for 3 minutes. Add the stock, 2 tablespoonsful of
carrots and turnips chopped finely, a teaspoonful of
chopped fennel, a pinch of carraway and half a tea-
spoonful of chopped onion. Leave all well covered to
simmer for half an hour. Then strain through a sieve
and stir in the yolks of 2 eggs, unbeaten. The eggs
may also be omitted.
2 Suppen.
If stuffed crayfish shells or vegetables, such as
asparagus, cauliflower, green peas or carrots be served
in the soup, they should be boiled in the stock first.
Stuffing for crayfish shells.
Take i oz. of grated roll, soak and then press out the
moisture. Mix with \ oz. butter and an egg and heat
in a pan till it becomes of the consistency of dough.
When cold, mix with i e.gg, a teaspoonful of chopped
parsley, the meat out of the claws and the crayfish
"cream."
Meat or fish balls may be served in the soup instead
of the stuffed shells. {See sections : Suppen-Einlagen
and Fish.)
Aal-Suppe.
(Eel Soup.)
3 pints stock.
I spupplateful green peas.
I ,, pears.
I soupplateful soup herbs.
Several eels.
Fresh herbs.
Boil for an hour in strong stock a soupplateful each
of green peas, of pears (peeled and cut up into quarters),
and of soup herbs (carrots, turnips, celery, etc.) cut into
small dice. Add several eels skinned, cut into short
lengths and first parboiled with fresh herbs in strongly
salted water. Boil all together till tender and thicken the
soup, if necessary, with a little butter and flour that
have been heated together in a saucepan. Serve with
Schwammklosschen. {See recipe, page 19.)
Schellfisch-Suppe.
(Haddock Soup.)
T-wo Quarts of Soup. Time of Preparation : 2 hours,
2 lbs. fish.
3 pints water.
I pint cream or milk.
I teaspoonful of Meat Extract.
2 oz. flour.
2 oz. butter.
I onion.
Carrots and turnips.
Pepper and salt.
Fillet the fish and cut into small pieces, then boil for
5 minutes in the water the vegetables have been pre-
viously boiled in. Mix the butter and flour together
Soups. 3
and heat in a saucepan, continually stirring until a
golden brown ; pour the strained stock on to it, add the
Meat Extract, the cream or milk, which has been
brought to the boil, flavour, put in the fish and serve.
Little fish balls may also be added. If so, then \ lb.
of the fish should be set aside. The fish should be well
dried and put twice through the mincing machine.
After this, well pounded in the mortar, pepper and salt,
\ oz. of butter, ^ teaspoonful chopped parsley, a pinch
of cayenne and an t.gg being added during the process.
Then pass all through a hair sieve and form into little
balls which are thrown into the boiling stock.
Wild-Suppe.
(Game Soup.)
One Quart of Soup. Time of Preparation : 2 hours.
2 tablespoonsful fried brea^,
in dice.
I quart stock.
\ pint red wine.
I partridge, some roast
hare or venison.
I tablespoonful Madeira
2 tablespoonsful soup herbs
(carrots, turnips, celery,
parsley, etc.).
\ teaspoonful Meat. Extract.
Make stock from 3 pints of water, 2 tablespoonsful of
finely chopped soup herbs and a partridge, pigeon or
what remains over from roast hare or venison.
Thicken the stock as described in Asparagus Soup,
with an ounce each of butter and flour, well browned,
and allow to simmer for half an hour ; then strain.
Remove the meat from the bones, pound to a paste in
a mortar and add to the stock, together with the red
wine, Madeira and a little cayenne.
Angesamte Hiihner-Suppe.
(SOOPE A LA ReINE.)
T-wo Quarts of Soup. Time of Preparation : 3 hours.
1 fowl.
\ pint cream.
2 bitter almonds.
18 sweet almonds.
3 quarts water.
4 oz. flour.
4 oz. butter.
Salt to flavour.
I teaspoonful Liebigf's Meat Extract.
Suppen.
Boil the fowl in the water till quite tender. Mix the
flour and butter together until absolutely smooth and
heat in a pan until a delicate brown ; then stirring con-
tinually, add to the water the fowl has been boiled in.
Let the stock simmer gently for half an hour, then
strain through a sieve, allow to cool, and skim off the fat.
Meanwhile, remove the flesh from off the bones of
the fowl and, with the exception of the breast, pound it
to a fine paste. Blanch and grate the almonds and then
warm the cream almost to boiling point. Now stir the
meat, almonds, Meat Extract and cream thoroughly
together, add with the breast meat, cut into dice, to the
stock and boil up.
Wein-Sappe.
(Wine Soup.)
For 6 Persons.
quart red wine,
or Moselle,
or cider,
or Weissbier.
Time of Preparation : \ hour.
\\ pint water.
2 oz. potato flour.
A little lemon peel.
Susfar to taste.
Boil the lemon peel in the water, mix the potato flour
well in a quarter of the wine and add to the boiling
water. When latter has boiled up again, add the
remaining wine and sugar to taste and bring to the
boil once more.
If red wine be taken, put ratifia biscuits in, on serving,
or place little heaps of whipped white of &^^ floating on
the surface.
If red wine be not taken, then the yolks of 2
may be stirred in at the last minute.
eggs
Bier-Suppe.
(Beer Soup.)
Time of Preparation : \ hour.
I heaped teaspoonful potato
flour.
I yolk of egg-.
Boil up the beer and water with sugar and salt to
taste. Mix the yolk with a teaspoonful of potato flour
For 6 Persons.
I quart beer.
I quart water.
Sugar and salt to taste.
Soups. 5
that has first been mixed smoothly in a little cold water,
add gradually some of the boiling beer, stirring continu-
ously, and then pour into the saucepan in which is the
rest of the beer. Boil up again and then remove from
the fire at once. Stir a little longer and serve.
The white of an egg whisked stiffly with sugar may
be put in little heaps on the soup when in the tureen,
sprinkled with cinnamon and sugar also, if preferred.
BFannbier-Suppe mit Milch.
(Brown Beer Soup with Milk.)
Time of Preparation : J hour.
1 tablespoonful rum.
2 yolks of eggs.
A stick of cinnamon.
Sugar to taste.
For 6 Persons.
I quart beer (Miinchener).
I pint milk.
I oz. flour.
\ oz. butter.
Boil the milk and thicken with half the quantity of
flour. Boil the beer separately with a stick of cinnamon,
thicken with the rest of the flour, stir in the yolks of
eggs, add the boiled milk, and sugar to taste, and stir
rapidly for 5 minutes, not immediately over the fire,
adding the rum just before serving.
Kartoifel-Suppe.
(Potato Soup.)
For 6 Persons.
2 quarts water.
2 lbs. potatoes.
2 sticks celery.
I onion.
A pinch of allspice.
A few ground peppercorns.
Time of Preparation : i hour.
4 oz. butter or dripping.
I oz. flour.
Dried herbs.
A teaspoonful chopped
parsley.
\ teaspoonful Bovril.
Make the butter or fat very hot in a saucepan and
then throw in the vegetables, chopped finely, the spice
and pepper mixed with an oz. flour, and the, rubbed
dried herbs. Then add the water, stirring in a little
Bovril and boil until the vegetables are quite soft.
Pass through a sieve and add the chopped parsley.
Fried bread cut in dice may be served with the soup.
Suppen.
Spargel-Suppe.
(Asparagus Soup.)
One Quart of Soup. Time of Preparation : i hour.
\ lb. asparagus.
I quart water or
I ,, ,, in which aspar-
agus has been boiled.
Yolk of I egg.
I oz. butter.
I oz. flour.
\ teaspoonful Bovril.
Salt to taste.
Boil the asparagus in the water for 5 minutes. Then
take out, cut into small pieces and put back again till
tender, when strain off.
Mix the flour and butter together until absolutely
smooth and heat in a saucepan, stirring continually
until of a golden colour ; then, still stirring, add the
asparagus water and allow to simmer for half an hour.
Strain through a hair sieve, add the Bovril, a lump
of butter about the size of a walnut and the pieces of
asparagus. Just before serving, stir in the yolk of
an ^^%.
Blnmenkohl-Sappe.
(Cauliflower Soup.)
This is prepared in the same manner as Asparagus
Soup, half a medium-sized cauliflower being taken.
Siiddentsche Zwiebel-Soppe.
(South German Onion Soup.)
For 4 Persons. Time of Preparation : i hour.
3 onions. I 2 yolks.
3 oz. butter. | i tablespoonful flour.
3 pints stock.
Cut the onions into small dice and fry a pale golden
colour in 3 oz. butter. Stir in a tablespoonful flour and
when that is also a pale brown, pour in the stock,
stirring well, and boil briskly. Rub through a sieve,
boil up again, and finally stir in 2 yolks just before
serving.
Soups.
Sehwerinen-Sn^e.
(ScHWERiN Soup.)
I cucumber, sliced.
Several lettuce hearts.
A few shallots.
I soupplateful green peas.
2 — 3 yolks.
Salt and pepper.
1 teaspoonful chopped
parsley.
A pinch ground ginger.
3 pints stock.
2 oz. flour.
6 oz. butter.
Cut the cucumber into slices and stew till partly soft
in 4 oz. butter with several lettuce hearts, a few young
shallots and a plate of green peas. Add the chopped
parsley and salt, pepper and a pinch of ground ginger,
and then the boiling stock, and boil the soup for an
hour. Thicken by stirring in 2 oz. butter, heated with
2 oz. flour, and just before serving, stir in a few yolks
of eggs.
Kopfsalat-Suppe.
(Thick Lettuce Soup.)
For 6 Persons,
2 oz. butter.
2 sliced onions.
Little bunch of thyme,
parsley, chervil.
Juice of half a lemou.
A bayleaf.
Time of Preparation : i^ hour.
2 lbs. of well-washed, dried
and shredded lettuces.
3 pints of milk or white stock.
2 oz. ground rice or cornflour.
3 yolks of eggs.
Salt and pepper to taste.
Melt the butter in a saucepan and add the onions,
herbs and the lettuces. Simmer for 15 minutes with the
lid on.
Next add 3 pints of milk or white stock and 2 oz. of
ground rice or cornflour mixed with a little milk.
Simmer three-quarters of an hour, skimming well.
Rub through a wire or a hair sieve. Put back to get
hot and add 3 raw yolks of eggs to each quart of the
mixture, the juice of half a lemon, salt, pepper and, if
too thick, a little milk. Let the soup thicken, but not
boil.
This may be served with a neatly-trimmed poached
Qgg on the top of each helping and a few croutons of
fried bread.
Suppen.
Grime Bohnen-Snppe.
(Bean Soup.)
One Quart of Soup.
J lb. French beans.
I J oz. butter.
\ pint cream.
I quart water.
Time of Preparation : ij hour.
Salt to taste.
I oz. flour.
A little nutmeg.
J teaspoonful Bovril.
Cut the beans up finely, pour boiling water over them,
then boil in a quart of water. When quite tender, strain.
Thicken the water with an oz. of butter and flour, as
described in Asparagus Soup, and allow to simmer for
half an hour. Then strain, add \ oz. of butter, | tea-
Spoonful of Bovril, i pint of cream, brought almost to
the boil, the beans, a little grated nutmeg, bring all just
to the boil, and serve.
Erbsen-Sappe.
(Pea Soup.)
For 6 Persons.
f lb. dried peas.
Carrots, turnips.
Time of Preparation : 3 hours.
2 quarts stock.
An onion.
Soak the peas overnight. Then put them on in cold
water with a pinch of carbonate of soda and bring to the
boil. Strain off the water and pour the stock (pre-
ferably prepared from ham) on to the peas, which with
the soup herbs must be boiled until quite soft. Then
pass all through a sieve, and add a little dried mint or
marjoram. Serve with fried bread.
Should green peas instead of the dried ones be taken,
which is much to be recommended, then boil separately
J lb. of carrots, cut into dice and add to the soup on
serving, with a teaspoonful of chopped parsley.
Schoten-Suppe.
(Green Pea Soup.)
For 6 Persons.
ij lb. shelled peas.
2 quarts water.
^ oz. flour.
I J oz. butter.
Time of Preparation : 2^ hours.
f oz. frying fat.
I tablespoonful chopped
parsley.
i teaspoonful Bovril.
Soups. 9
Boil the peas till soft and pass through a sieve.
Brown the flour in the fat and add it with the sugar and
a small quantity of Bovril to the stock.
Boil for lo minutes and then add the chopped parsley
and a small lump of fresh butter.
Griinkern-Snppe.
(Green Corn Soup.)
For 6 Persons. Time of Preparation : 3 hours.
i lb. green corn. \ pint cream.
2 quarts water.
I teaspoonful Bovril.
2 eggs.
2 oz. butter.
Wash the green corn well and boil it for 2 hours in
the water. Pass through a sieve and stir in the eggs,
butter and cream.
Bote Rjiben-Snppe.
(Beetroot Soup.)
For 6 Persons. Time of Preparation : 3 hours.
3 pints stock.
Half a good-sized beetroot.
\ pint sour cream.
I oe. flour.
Soup herbs (carrots, turnips,
celery, parsley root).
Vinegar, sugar and salt to
taste.
Make 3 pints of stock — pork bones may be used for
this purpose — putting on a good quantity of soup herbs
with the bones.
When the stock has been boiling about 2 hours, add a
small beetroot, or half a large one, peeled and chopped
small, and boil for another half-hour. Then strain and
add salt to taste, and a little vinegar in which sliced
beetroot has been standing. If no beetroot vinegar is to
hand, then grate a piece of beetroot, mix it with the
juice of a lemon and add instead of the vinegar.
Finally, mix the flour and cream smoothly, and add
with a trifle sugar and Bovril to the soup, which
should be allowed just to come to the boil.
lO
Suppen.
1 large celery root,
I pint water.
Sellerie-Suppe.
(Celery Soup.)
For 6 Persons. Time of Preparation : 2 hours.
3 pints thickened stock.
I oz. butter.
\ teaspoonful Bovril.
Peel the celery, cut it into rounds, and boil it until
quite soft. Strain the water off, add to it the butter and
then the thickened stock (made from 2 quarts of water,
I oz. butter, i oz. flour, as described in Asparagus
Soup). Pass through a sieve, flavour with Bovril, and
serve.
Birnen-Sai^e.
(Pear Soup.)
For 6 Persons.
2 lbs. pears.
I quart water.
I gill sweet or sour cream.
Time of Preparation : i J hour.
^ teaspoonful aniseed.
Sugar to taste.
A stick of cinnamon.
I oz. flour.
Wash and peel the pears and set them on to boil with
the aniseed, cinnamon stick and peelings. When they
have boiled 5 minutes, strain off the water, and cut up
the pears into small pieces. Put back into the water and
boil until quite soft.
Beat the flour and cream to a smooth paste, add to the
pears and flavour with sugar and salt to taste.
Semolina dumplings (see recipe, page 17) are a good
addition to this soup.
Fruit syrup or wine may be substituted for the cream ;
in this case omit the aniseed.
For 6 Persons.
2 lbs. apples.
z\ pints water.
Apfel-Suppe.
(Apple Soup.)
Time of Preparation : i hour.
I oz. potato flour.
Sugar to taste.
Soups. 1 1
Wash the apples, cut them up into small pieces, boil
till soft in the water, with some cinnamon, and then pass
through a sieve.
Thicken with potato flour and add sugar to taste.
Bread cut into dice and fried in butter, or ratifias are
served with the soup.
This soup may be varied by boiling a little rice, sago,
or semolina in the water first and then adding the
apples, peeled and cut up small.
KiFBch-Snppe.
(Cherry Soup.)
I lb. cherries.
2^ pints water.
J oz. potato flour.
Sugar to taste.
Put on the cherries in the water, boil a quarter of an
hour, pass through a sieve, thicken the soup with potato
flour and serve with fried bread or little dumplings. {See
section : Suppen-Einlagen, Klosse.)
Pflanmen-Snppe.
(Plum Soup.)
I J lb. plums.
2\ pints water.
i-J oz. potato flour.
Sugar to taste.
Prepare as for Cherry Soup.
Blaubeer-Snppe.
(Bilberry Soup.)
1 1 lb. bilberries,
af- pints water.
if oz. potato flour.
Sugar to tasta
Prepare as for Cherry Soup.
Johannisbeer- Snppe
(Currant Soup.)
I lb. of currants.
2\ pints of water.
Prepare as for Cherry Soup.
I J oz. potato flour.
Sugar to taste.
1 2 Suppen.
Preisselbeeic-Sappe.
(Cranberry Soup.)
I lb. cranberries. I i^ oz. potato flour.
2\ pints water. I Sugfar to taste.
Prepare as for Cherry Soup.
Holunder-Sappe.
(Elderberry Soup.)
I lb. elderberries. I 2 oz. potato flour.
^ lb. plums. I Sug-ar to taste.
3 pints water.
Prepare as for Cherry Soup.
Hagebnttea-Sappe.
(Rose-Hip Soup.)
For 6 Persons. Time of Preparation : i hour.
\ lb. dried rose hips.
3 pints water.
2 oz. potato flour.
Sugar to taste.
Wash the hips, soak them some hours in water and
then let them simmer till quite soft, when pass through
a sieve. Boil up again, adding sugar, thicken with
potato flour and serve, either with or without Nudeln,
Einlauf or little dumplings. (For recipes for latter, see
section : Suppen-Einlagen, Klosse.)
Baokpflanmen-Sappe.
(Prune Soup.)
Prepare in the same manner as Rose-Hip Soup.
Milch- Snppe.
(Milk Soup.)
One Quart of Soup. Time of Preparation : \ hour,
z quart milk. I Salt.
I ^gg- A little flour,
Soups. 1 3
Thoroughly mix the t^g^ with enough flour to make
a smooth, stiff paste, which will drop irregularly off the
spoon. Put the milk on to boil, and when boiling, drop
this paste slowly into it, and salt to taste.
Sugar and cinnamon may be used instead of salt to
flavour the soup.
fflilch-Suppe mit Mandeln.
(Milk Soup with Almonds.)
One Quart of Soup. Time of Preparation : \ hour.
I quart milk.
I oz. potato flour.
I oz. sugar.
1 teaspoonful grated bitter
almonds.
2 oz. grated sweet almonds.
A pinch of salt
Put the milk on to boil with the almonds, sugar and
a pinch of salt, reserving a small quantity of the milk to
mix cold with the potato flour to a smooth paste.
When the milk boils, stir in the dissolved potato
flour and boil a few minutes longer.
This soup may be served hot or cold.
Schokoladen- Suppe.
(Chocolate Soup.)
3 pints milk. | i teaspoonful potato flour.
4 oz. chocolate. Sugar and salt to taste.
2 yolks of eggs. | 2 whites of eggs.
Put the milk on to boil with the chocolate grated
finely, reserving a small quantity to mix cold with the
potato flour.
When the milk boils, stir in the dissolved potato
flour and then the yolks of 2 eggs. Sweeten with
sugar to taste.
Whisk the whites of eggs to a stiff snow, and place in
rough heaps on the soup when in the tureen.
This soup may be served hot or cold.
14 Suppen.
BFod-Suppe.
(Bread Soup.)
I quart water.
4 oz. German bread.
I oz. butter.
Salt.
I.
Cut the bread into small pieces, pour the water over
it, let it stand for an hour, then bring it to the boil, pass
through a sieve, add the butter and salt to taste, and
bring once more to the boil.
II.
With the soup prepared as described, \ lb. of
apples may be boiled and passed through the sieve
with the bread. Add sugar and lemon peel to taste.
Prunes may be substituted for the apples.
III.
Soup No. I. may also be varied by the addition of a
little Meat Extract.
Wein-Ealtschale.
(Cold Wine Soup.)
I pint white wine.
I pint water.
A sliced lemon.
A few pieces cinnamon.
Sue-ar to taste.
An hour before serving, place in a tureen Suppen-
makronen (see recipe, page 19) or ratifia biscuits and
pour over them equal quantities of wine and water,
adding a few pieces of cinnamon, some slices of lemon
(without pips) and sugar to taste. Stand on ice, if
possible, until required.
Soups.
15
Bier-Kaltsohale.
(Cold Beer Soup.)
I qukrt beer (Weissbier or
Lager).
I tablespoonful grated German
bread.
A little lemon peel.
1 pod of cardamom, pounded.
\ pint water.
A slice of lemon.
2 oz. currants, boiled in
water.
Mix all ingredients well and stand in a cool place, on
ice if possible.
Serve with ratifias, or Suppenmakronen. {See recipe,
page 19).
SUPPEN.EINLAGEN. KLOSSE.
{Dumplings, etc., served with Soup, Meat, or Fruit.)
Reis zar Snppe.
(Rice.)
For 6 Persons. Time of Preparation : i\ hour.
4 oz. rice.
I oz. butter.
I pint strong stock.
I oz. Parmesan cheese.
Scald the rice and put it on with the stock and butter
to simmer for an hour till quite soft. Then stir in the
cheese. Rinse a shape with cold wate ■, press the rice
into it and leave it for 5 minutes. Then t.jrn it out on
to a dish, sprinkle chopped parsley ovci it and hand
round with the soup.
It will be found an improvement to stir in 2 eggs,
beaten up in a tablespoonful of water, y.\:;i as the rice is
soft ; it must then be brought up to the boil again.
Grieswiirfel.
(Semolina Dice.)
Ford Persons. Time of Preji-i,., \/i : i hour.
I pint stock. I I oz. butter.
4 oz. semolina.
Throw the semolina into the boiling ik and stir
continually until the whole becomes stiff. ian spread
on a dish to the thickness of about |-ni:h and allow to
cool. When quite cold, cut up into little dice and add
to the soup on serving.
Dumplings, etc.
17
GriesklosBohen.
(Semolina Dumplings.)
Time of Preparation : \ hour.
3 eggs.
Pinch of grated nutmeg
or
4 bitter almonds.
For 8 Persons.
\ pint milk.
2 oz. butter.
Salt.
4 oz. semolina.
Boil up the milk with the butter in it, then stirring
continually, strew in the semolina and continue stirring
until the whole becomes a solid mass. Now remove
from the fire and stir in i &g%, salt and a pinch of
grated nutmeg (or 4 grated bitter almonds). When
cool, stir in the other eggs.
Form into little balls and boil for 3 minutes in the
soup.
For 6 Persons.
3 oz. flour.
I tablespoonful water.
Einlanf.
Time of Preparation : 10 minutes.
2 e:s^s.
Pinch of grated nutmeg.
Beat all ingredients well together to a stiff, smooth
paste, and drop slowly from the end of a spoon, or
through a colander, into the boiling soup, shortly before
serving.
Einlauf von geriebener Semmel.
(EiNLAUF OF Grated Roll.)
For 6 Persons.
3 eggs.
4 oz. grated roll.
Time of Preparation : 10 minutes.
I teaspoonful chopped
parsley.
Stir all ingredients well together and press through a
colander into the boiling soup, shortly before serving.
1 8 Suppen-Einlagen. Klosse.
Eierstich.
\ pint stock.
\ teaspoonful salt.
3 eggrs.
Pinch of nutmeg.
Beat all the ingredients well together and put into a
well-buttered shape, or into several little shapes, which
place into very hot (but not boiling) water, till the paste
is of the firmness of bacon. Then if a large shape has
been used, cut up into dice, and serve in the soup. The
small shapes are turned out whole into the soup.
Wiener Nockerl.
For 6 Persons. Time of Preparation : \ hour.
2 oz. butter.
3 oz. flour.
Pinch of white pepper.
Yolks of 2 eggs.
White of I ^^%.
\ teaspoonful salt.
Cream the butter, add the eggs and salt and finally
the flour, and stir for lo minutes. Then spread a
quarter of an inch thick on a moist pasteboard, cut into
dice, or other small shapes, and boil for a minute in the
soup before serving.
Nudeln.
For 6 Persons. Time of Preparation : f hour.
4 oz. flour.
The yolk of i egg.
^ teaspoonful salt.
A pinch of grated nutmeg.
Mix the flour with the salt and nutmeg. Make a hole
in the middle, put in the beaten yolk of egg, mix into
the flour and knead the dough well. It must be very
stiff.
Roll out very thinly and cut into strips. Place these
strips over a cloth on the back of a chair to dry. Then
cut them into narrower strips of about ^-inch wide and
2 inches long.
Throw these into salted boiling water and boil for
20 minutes. If required for soup, Nudeln may either be
Dumplings, etc. 19
boiled first and then put into the stock, or thrown
straight into the boiling soup.
Another way of treating Nudeln is to drain them,
when sufficiently cooked, and put them on a hot dish,
serving with brown butter or tomato sauce, or use
them in place of macaroni, in macaroni cheese.
The nutmeg may be omitted, if preferred.
Spritzklosse.
\ gill water. I 3 oz. flour.
I oz. butter. | 2 eggs.
I oz. Parmesan cheese.
Mix the flour and water perfectly smoothly, add to the
butter, which has previously been melted, and stir con-
tinually, till the whole becomes a solid mass. Then stir
in the cheese and eggs till a smooth paste is obtained.
Roll a piece of paper to the shape of a funnel, put the
paste into it and sprinkle into the boiling soup.
Suppenmakronen.
(Soup Macaroons.)
Whites of 3 eggs.
4 oz. castor sugar.
2 oz. sweet almonds.
6 bitter almonds,
grated roll.
Whisk the whites of eggs with the sugar, then add
the grated roll and almonds (previously mixed together)
and stir to a smooth paste. With a teaspoon place in
little heaps on a well-buttered tin and bake a golden
brown.
A nice addition to Wine, Beer, Fruit, and Milk
Soups.
Schwammklosse.
Whites of 2 eggs
A little milk
Butter, the size of 2 walnuts
2 yolks.
A breakfastcupful flour. i A little ground mace.
20 Suppen-Einlagen. Klosse.
Put 2 whites of eggs in a breakfastcup, fill it up
with milk and put into a saucepan with a breakfastcupful
of flour and a lump of butter equal in size to 2 walnuts.
Stir well over the fire till the paste becomes so thick that
it comes away from the sides of the saucepan and forms
a ball. Remove from the fire and, when cool, stir in
2 beaten-up yolks of eggs and a little ground mace. Cut
out little balls of this paste with a spoon, throw into the
boiling soup, and boil till they rise to the surface
Kalbfleischklosse.
(Veal Balls.)
For 6 Persons. Time of Preparation : \ hour.
2 tablespoonsful cream.
J lb. veal.
3 oz. bacon.
3 oz. grated roll.
A pinch of salt.
.. .. pepper.
I teaspoonful chopped
parsley.
2 eggs.
Pass the meat and bacon twice through the mincing
machine. Stir the grated roll into the cream, add the
eggs, salt, pepper, parsley, and lastly the meat.
Form into balls the size of a hazelnut and boil them
for 5 minutes in the soup.
Rindfleischklosse.
(Beef Balls.)
For 6 Persons. Time of Preparation : | hour.
i lb. beef.
1 oz. breadcrumbs.
2 oz. butter.
Pinch of salt.
pepper.
Pass the meat twice through the mincing machine.
Cream the butter, and add to it the Qgg, breadcrumbs,
salt, pepper, and lastly the meat, mixing thoroughly.
Form into little balls and boil for 5 minutes in the
soup.
Dumplings, etc. 2 1
LeberkloBse.
(Liver Balls.)
For 6 Persons. Time of Preparation : i hour.
6 oz. calves' or fowls' liver.
1 oz. bread, cut into small
dice and fried in i oz.
butter.
2 eggs.
2 oz. flour.
Salt and pepper to flavour.
I teaspoonful chopped
parsley.
I oz. butter.
Pass the liver through the mincing machine. Then
stir into it the salt, parsley, pepper, ^^^i flour, the butter
(previously melted), and lastly the bread, fried.
Form into little balls and boil for 4 minutes in the soup.
MarkkloBschen.
(Marrow Balls.)
3 oz. beef marrow.
2 eggs.
4 oz. grated roll.
\ tablespoonful chopped
parsley.
Pinch of salt.
Melt the marrow in a saucepan, beat to a froth, add
the 2 eggs, stir in the grated roll and salt, mix well and
form into little balls. Boil for 3 minutes in the soup.
Mehlklosse mit gerosteter Semmel.
For 6 Persons. Time of Preparation : f hour.
2 oz. roll, cut into dice and
fried in butter.
Salt.
2 whole eggs,
f pint milk.
10 oz. flour.
Make the well-beaten eggs, milk and flour into a paste,
mixing well. Stir in the fried bread or roll. Cut off
small pieces with a spoon, throw them into boiling water
and boil for 5 minutes.
Pour browned butter over them and serve with stewed
fruit or meat.
22
Suppen-Einlagen. Klbsse.
Feine Mehlklosse.
For 6 Persons.
I lb. flour,
i^ oz. butter,
f pint milk.
4 eggs.
Salt.
Time of Preparation : i hour.
I tablespoonful sugar.
I ,, grated roll.
A little lemon juice
or
4 bitter almonds.
Melt the butter in a saucepan, add to it the milk thick-
ened with flour and salt, and heat, stirring well, until of
the consistency of dough. Then remove from the fire
and, when cool, stir in gradually the beaten-up eggs,
grated roll, sugar and grated almonds or lemon peel.
Cut off small pieces with a tablespoon, throw into boiling
water and boil 4 minutes.
Semmelklosse.
6 oz. roll,
i lb. flour.
\ pint milk.
2 oz. butter.
4 bitter almonds, grated.
I tablespoonful salt,
eggs.
Cut the roll into small dice, pour milk over them and
stir well. Then add the well-beaten eggs, the butter,
melted, salt and grated almonds and mix well.
Cut off small pieces of this paste with a tablespoon,
throw into boiling water and boil, with the lid on, for 5
minutes.
For 6 Persons.
2 lbs. potatoes.
I oz. butter.
I egg.
Eartoifelkldsse.
(Potato Dumplings.)
Time of Preparation : i\ hours.
1 tablespoonful salt.
2 tablespoonsful grated roll.
A pinch of pepper or nutmeg.
% oz. flour.
Dumplings, etc. 23
Boil the potatoes and rub them through a sieve when
cold. Stir into them a beaten-up t.g%, a tablespoonful
salt, pepper, the butter melted, the flour and grated
roll and mix thoroughly to a paste. Form into little
balls, roll in flour, throw into boiling water and boil
with the lid on for 6 minutes.
If these dumplings are to be served with fruit, add a
little sugar, 4 grated bitter almonds and another t.%^
in making the paste, and omit the pepper.
Apfelklosse.
(Apple Dumplings.)
For 6 Persons. Time of Preparation : 2 hours.
I lb. apples.
3 eggs.
I gill milk.
14 oz. flour.
I oz. butter.
I teaspoonful salt.
Peel and core the apples and cut them into little dice.
Mix the remaining ingredients to a firm paste and stir
the apples into it. Cut off small pieces with a table-
spoon, throw into boiling water and boil a few minutes.
Serve with brown butter, sprinkled over with sugar
and cinnamon.
Klosse von rohen Kartoffeln.
(Dumplings made from Raw Potatoes.)
For 6 Persons. Time of Preparation : 2 hours.
3 lbs. peeled raw potatoes.
3 oz. semolina.
2 oz. butter.
1 1 oz. roll cut into small dice.
\ pint milk.
I tablespoonful salt.
Grate the potatoes under water, to preserve a good
colour, then pour into a jelly bag and press all the
water out. Cut the roll into small dice and fry in butter.
Boil the semolina in the milk to a puree and pour it,
while boiling, over the potatoes. Add salt and stir in the
roll, mixing thoroughly.
24
Suppen-Einlagen. Klosse.
Form into 12 little balls, throw into boiling water,
salted, and boil for 20 minutes.
Serve with Sauerkohl, roast meat, etc.
Wiirttembergischer Hiitzelkloss.
For 6 Persons.
Time of Preparation : 3^ hours.
I lb. flour.
1 oz. breadcrumbs soaked in
milk.
The grated lind of \ lemon.
2 pounded cloves.
8 bitter almonds.
3 oz. sugar.
J lb. stewed prunes and other
dried fruits ; pears, apple-
rings, apricots, etc.
(Backobst).
\ oz. baking powder.
I lb. suet.
3 eggs.
I tablespoonful salt.
Chop the suet finely and mix it with the flour. Press
the milk partly out of the breadcrumbs and stir them
smoothly with the eggs, grated lemon peel, almonds,
ground cloves and the salt and baking powder. Then
add the flour gradually and knead to a dumpling.
Place on a plate that will stand in a saucepan and pour
sufficient boiling water on to three parts cover the
dumpling. Cover the saucepan and boil 15 minutes.
Then arrange on the plate, round it, the stewed Backobst
(previously soaked an hour or two) mixed with sugar.
Simmer gently for another 2 hours.
Serve with cold boiled ham.
Tiroler Klosse.
(Tyrolean Dumplings.)
For 6 Persons.
Time of Prei>araiion : 30 minutes.
i lb. boiled chopped ham.
I oz. butter.
2 eggs.
2 oz. flour.
I tablespoonful chopped
parsley.
5 oz. breaacrumbs.
Cream the butter, stir into it the beaten-up eggs, then
the breadcrumbs, chopped ham, flour and parsley, and
Dumplings, eic. 25
mix well. Form into little dumplings and boil
8 minutes in slightly salted water. Pour browned
butter over and serve, sprinkled with Parmesan cheese.
Tomato sauce is an excellent addition. In the Tyrol
these dumplings are boiled in beef stock and served
with it.
Gobackene Klbsse zn Obst.
(Fried Dumplings with Fruit.)
2 lbs. flour. 3 eggs.
J pint milk. i breakfastcupful oiled
I oz. yeast. butter.
2 tablespoon sful sugar.
Stir in half the flour with the milk, salt, eggs and
yeast, and allow to rise. When risen, stir in the
remaining flour, butter and sugar, and knead the dough
well. Cover and stand in a warm place to rise again
slowly. Form into little balls by rolling out very
thickly and cutting out with a wineglass. Let these rise
a third time and throw into a saucepanful of frying
butter for 10 minutes.
Dampfiiudeln.
Prepare the dough as in preceding recipe. When
the dumplings have risen a third time, put them in a
deep pan in which plenty of butter has been browned
slightly. Pour in ^ pint milk, cover tightly and place a
damp cloth over, in addition. After 10 minutes, when
the under sides of the dumplings are somewhat brown,
turn them and let them get brown on the other side, the
saucepan now remaining uncovered.
The dumplings can also be boiled for ^ hour in salted
water.
Serve with brown butter and fruit.
FISCHE.
{Fish.)
Fische im Wasserbade gekocht.
(Steamed Fish.)
This method of preparing fish is the most delicate, as
well as the most wholesome.
For 6 Persons, Time of Preparation : i hour.
2 lbs. fish. I J to 2 tablespoonsful salt.
I piece celery. i onion.
I parsley root. A few peppercorns.
Clean the fish thoroughly, rub the salt well into it, place
it in an enamel stewpan, or small enamelled fish-kettle,
with the onion, celery, and parsley-root (all cut up) and
peppercorns arranged round it, and stand the pan,
covered, in a cool place for half an hour.
Then place the stewpan, still firmly closed, in a larger
saucepan or fish-kettle, in which there is sufficient boiling
water to come to the top of the contents in the inner
pan. Cover this outer saucepan tightly so that no
steam may escape and keep the water boiling for 25 to 30
minutes. To ascertain whether the fish is sufficiently
boiled, the lids must of course be lifted from each sauce-
pan, and when the steam has been allowed to escape,
the condition of the fish can be tested with a larding
needle. If the meat lifts readily off the backbone, then
the fish is done.
Serve with butter, melted or browned, or with various
sauces (see recipes under section "Sauces"), for the
making of which the broth that has formed during the
cooking of the fish should be used.
Salmon should not be prepared in this manner, but
haddock and cod are excellent so prepared.
Fish. 27
Fisch mit pikanter Sauce.
(Fish with Piquant Sauce.)
For 8 Persons. Time of Preparation : i hour.
4 lbs. haddock or
2\ lbs. pike, perch, carp, etc.
4 oz. butter.
\ oz. flour.
A few bottled mushrooms.
A pinch of cayenne.
I teaspoonful English mustard,
I oz. salt.
4 teaspoonful Liebig's Meat
Extract, dissolved in
\ pint water.
\ tablespoonful chopped
parsley.
2 tablespoonsful chopped
onion.
I tablespoonful capers.
2 tablespoonsful lemon juice
Clean the fish well, cut it into medium-sized pieces,
rub them over with salt and parsley, and stand in a cool
place for 10 minutes.
Mix the butter, flour, mustard, and cayenne to a stiff
paste. Cover the bottom of a stewpan with small lumps
of this paste, add half the quantity of the onions, capers,
and mushrooms. Put in the pieces of fish, and then the
rest of the paste in small pieces, and the remainder of
the onions, capers, and mushrooms. Pour over this
the lemon juice and the water in which the Meat
Extract should first have been dissolved.
Cover the stewpan tightly and stand it in a larger
saucepan, in which there is sufficient boiling water to
come to the level on the top of the contents in the inner
pan. Cover this outer saucepan tightly, to prevent any
steam escaping, and keep the water boiling 20 to 25
minutes. Then take out the inner stewpan, bring the
fish just to the boil and serve.
Fisch mit Tomaten.
(Fish with Tomatoes.)
For 8 Persons. Time of Preparation : i|- hour.
4^ lbs. fish (haddock, cod,
gurnet, etc.).
1 oz. salt.
6 oz. butter.
\ oz. flour.
2 oz. chopped onion.
A pinch of pepper.
^teaspoonful Liebig's Meat
Extract, dissolved in 3
tablespoonsful water.
1 tablespoonful chopped
parsley.
2 tablespoonsful tomato
pur^e.
28 Fische.
Clean the fish well, dr)' it thoroughly, cut it up into
medium-sized pieces, rub over well with salt and pepper,
and stand in a cool place for about lo minutes.
Mix the butter, flour, onion, and parsley well together
to a stiff paste. Cover the bottom of a stewpan or mould
with small lumps of this paste. Pour a third of the
tomato puree over them, then put in the pieces of fish
and cover with the remainder of the puree.
Pour over this the water with the Meat Extract dissolved
in it, cover the stewpan tightly and place it in a larger
saucepan in which there is sufficient boiling water to
come to the level of the top of the contents in the inner
pan. Cover this outer saucepan tightly to prevent any
steam escaping, and keep the water boiling for 30
minutes. Then take out the inner stewpan, bring the
fish just to the boil and serve.
Schlei in Dillsauce.
(Tench with Dill Sauce.)
2.\ lbs. tench.
I onion.
4 oz. butter.
I tablespoonful chopped parsley.
\ oz. flour.
„ dill.
I gill cream.
A pinch of pepper.
I parsley root.
,, „ of salt.
Mix the butter and flour together to a stiff paste.
Place little lumps of this paste in a stewpan with the
parsley root (cut in two), an onion, and some of the
chopped parsley and dill. On this place the fish, which
has been well cleaned, cut into medium-sized pieces and
rubbed over with salt, and cover the fish with the
remainder of the paste, in little lumps, and a little more
of the dill and parsley. Pour over this the cream and
cover the stewpan tightly.
Place the pan in a larger saucepan, in which there is
sufficient boiling water to come to the top of the contents
in the inner pan. Cover this outer saucepan tightly, so
that no steam may escape, and keep the water boiling
for 25 to 30 minutes. Then take out the inner stewpan
and put it directly on the fire, so that the fish comes just
to the boil. Then add the remainder of the chopped
parsley and dill. Before serving, remove the parsley root
and the onion.
Fish. 29
Fische auf einfache Art gekocht.
(Fish — Plain boiled. )
Fischblau.
(Fish prepared to appear Blue.)
The most suitable fish to be prepared in this manner are :
Carp, tench, bream., trout, eel, and salmon.
To prepare a fish so that when boiled it appears bluish,
do not scrape off the scales when cleaning, and pour
over it dilute hot vinegar, leaving it then exposed to
the air for a while. The blue colour is produced by the
action of the vinegar and air on the colouring matter of
the skin.
After this treatment, put the fish on in cold salt water,
allowing about 2 oz. salt to every quart of water, and
adding some peppercorns, onions and soup herbs
(carrots, parsley root, celery, etc.). It is advisable to
boil the onions and soup herbs previously in a little water
for half an hour and to add the broth so obtained to the
water in which the fish is boiled, as it takes longer to
extract the goodness out of the vegetables by boiling
than to boil the fish.
Fish boiled whole should be tied to the drainer of the
fish-kettle.
Large fish must be brought slowly to the boil, small
fish quickly, the lid being kept on the fish-kettle. The
fish should then be placed a little on one side and
allowed to simmer quite gently till done. Then dash a
little cold water over it and let it remain a few minutes
longer in the kettle before serving.
To ascertain whether the fish is done, insert a larding
needle carefully into the middle of the back. If the flesh
is readily lifted from the backbone, then the fish is done.
Lift out the drainer with the fish on it, allow the water
to strain off thoroughly, remove quickly the thread
which has kept the fish in place, and slide the latter on
to a dish, which may, or may not, be covered with a
30 Fische.
serviette. Garnish with parsley and small boiled po-
tatoes.
Serve with brown butter sauce (with or without
German mustard), or merely oiled butter, or Dutch,
Mushroom, Caviar, or Oyster Sauce. Mayonnaise or
Remouladen Sauce may also be taken. {See section
" Sauces " for the various recipes.)
Every kind of fish can be boiled in this manner,
without being rendered bluish, the fish being merely
thoroughly cleaned and the scales removed.
Lachsblan.
(Boiled Salmon.)
Clean and wash the salmon, leaving the scales on,
however, if the fish is to appear bluish. In this case
pour over it a little dilute boiling vinegar, then' let it
stand a few minutes and tie it on to the drainer, placing
latter into the fish-kettle. Pour over it sufficient cold
water, strongly salted (2 oz. to the quart) to cover the
fish well.
Add plenty of onions, carrots, turnips, parsley root,
and celery and half a gill of Tarragon vinegar. Bring
slowly to the boil, covered, and then stand on one side
to simmer very gently i to | hour, according to size of
the fish. {See last recipe for ascertaining when a fish
is sufficiently boiled for serving.) When done, leave in
the fish-kettle for another quarter of an hour.
Serve on a long dish, garnished with parsley and
slices of lemon. Hand round with it oiled butter, Dutch
sauce, whipped cream with horseradish, etc. {See section
" Sauces " for the various recipes.)
Seezunge gekocht.
(Boiled Sole.)
Reckon about \ lb. sole Time of Preparation : f hour.
to each Person.
Smaller fish are boiled without being skinned. Larger
ones should always be skinned. To do so, cut through
Fish. 3 1
the skin very carefully just round the tail and by the
fins, and loosen it by slipping a knife under it. Then
hold the fish firmly by the tail with a cloth and draw off
the skin carefully from the tail towards the head. Both
the white and the grey skins must be removed.
Clean the fish well, lay it on a fish-slice and put it on
to boil in cold water, strongly salted (i oz. salt to the
quart of water) and with a little lemon juice in it. Bring
to the boil and then stand on one side to simmer very
gently for another lo minutes.
Serve on a hot dish, garnished with parsley. Dutch,
Mushroom or Oyster Sauce should be handed round
with it. {See various recipes in section "Sauces.")
Flonder gekocht.
(Boiled Plaice.)
Skin and clean the plaice. Strew salt over it and
leave to stand for 2 hours. Then boil in the same
manner as sole (see previous recipe), adding onions to
the water.
Serve with Dutch Sauce.
Forellen.
(Trout.)
Clean the trout thoroughly, leave the scales on and
pour some hot vinegar over them to make them bluish.
Then stand on one side for a little while.
Pass a thread of cotton through the head and tail
of each fish, tying it together, so that the fish forms a
ring.
Fill the fish-kettle with very slightly salted water.
When the water is boiling furiously, plunge in the
drainer on which the trout have been arranged.
Then immediately remove from the fire again. Small
trout are sufficiently cooked by the mere plunging into
boiling water — larger ones should be allowed to remain
in the water for 3 minutes after the fish-kettle has been
removed from the fire.
32 Fische.
Serve on a dish covered with a serviette, first removing
the threads carefully. Garnish with parsley, crisp
lettuce leaves and slices of lemon. ,„„/!,'
Fresh butter in little balls or rolls, or oiled butter with
chopped parsley in it, should be handed round with the
trout, which must alv/ays be served very hot.
Fische in Sauce gekocht.
{Fish Boiled in Sauce.)
Fisch in weisser Sauce oder griiner Fisch.
(Fish in White Sauce.)
For 8 Persons. Time of Preparatioti : 2 hours.
3|r lbs. fish.
2|; pints white sauce.
6 oz. butter.
10 sweet almonds, grated
2 teaspoonsful chopped
parsley.
I teaspoonful chopped onion.
I gill cream.
A pinch of salt and pepper.
Fish suitable for this method of preparation are : Haddock,
pike, perch, fresh herring, plaice, tench and cod.
Fish to be boiled in white sauce must be most
thoroughly cleaned or the flavour of the sauce will
suffer. Scrape off all the scales, as well as cleaning.
With haddock, cod, herring and plaice remove the head
altogether ; with the other fish, it may be cooked with it,
but should be well scraped. Cut the fish when cleaned
into medium pieces, and place (in cases where the heads
are retained, the heads should be placed lowermost) in
2^ pints of white sauce {see recipe, page 55), which
should be hot, but not boiling. Bring slowly to the
boil, add the butter, chopped onions, grated almonds,
pepper and the cream, and finally, when the fish is done,
the finely-chopped parsley. Then stand on one side for
25 minutes, not allowing further boiling.
Fish. 33
Should fresh herrings be taken for this dish, the
white sauce should be quite cold when they are put
into it, and should then be brought quickly to the
boil.
Seezongenrollen in Champignon-Sauce.
(Rolled Soles in Mushroom Sauce.)
For 8 Persons. Time of Preparation : 2 hours.
I tablespoonful lemon juice.
■^ teaspoonful Liebig's Meat
Extract.
A small bottle of mushrooms.
A pinch of salt.
4^ lbs. soles.
i^ pint white sauce.
I gill Rhine wine.
4 oz. butter.
5 yolks of eggfs.
Skin and fillet the soles carefully. Sprinkle salt over
each fillet, roll and tie round with a thread.
Make ij pint white sauce (see recipe, page 55), salt it
very slightly and stir into it half a teaspoonful of
Liebig's Meat Extract.
Warm up the sauce in an enamel saucepan, place the
rolled fillets in it and boil for 3 minutes. Then take out
and place on a hot dish.
Add to the sauce the mushrooms, cut in two, and the
butter. Stir in the yolks of eggs, flavour with lemon
juice, pour over the soles and serve.
Seezungen in Tomatensauce.
(Soles in Tomato Sauce.)
For 6 Persons. Time of Preparation : i-J- hour.
3J lbs. soles. I i\ pint tomato sauce.
Clean and skin the soles (for skinning, see recipe
" Boiled Sole "). Cut up into medium-sized pieces.
Make a tomato sauce (see recipe, page 56).
Place the pieces of sole in the sauce, steam for
10 minutes and serve.
34
Fische.
For 8 Persons.
Fisch in Tomatensauce.
(Fish in Tomato Sauce.)
Time of Preparation : \\\.o 2. hours.
4 lbs. fish (haddock, pike,perch,
fresh herring', cod, tench),
i^ lb. tomatoes.
6 oz. onions.
3 oz. butter.
2 oz. flour.
I teaspoonful Liebig's Meat
Extract, dissolved in \\
pint water.
I teaspoonful sugar.
I tablespoonful lemon juice.
A pinch of pepper.
I tablespoonful chopped parsley.
Well clean the fish, dry it and cut into medium-sized
pieces.
Melt the butter in a saucepan and add to it the
chopped onions. When they have been in the butter
for 3 minutes, strew in the flour and then the tomatoes,
cut into slices, and the water in which the Meat Extract
has been dissolved.
Let all boil gently for | hour. Then pass through a
sieve, and flavour with salt, sugar, , pepper and lemon
juice.
Place the pieces of fish in this sauce and boil them in
it for 5 minutes. Then stir in the chopped parsley and
serve.
Fisch in Fricassee-Sauce.
Fish suitable for this dish are : Eel, haddock, pike, perch,
fresh herring, tench and cod.
Make a white sauce {see recipe, page 55). Clean and
cut up the fish, and boil for about 5 minutes in the white
sauce till done, with 2 teaspoonsful of chopped onions
and a pinch of pepper. Flavour the sauce with lemon
juice and stir into it 3 yolks of eggs.
A few capers and mushrooms boiled in the sauce
improve this dish, or a gill of Rhine wine or Moselle,
flavouring the sauce in this latter case with lemon juice,
3 chopped Sardellen and a pinch of cayenne.
The dish may be garnished with little heaps of various
vegetables arranged round it, such as cauliflower,
Fish. 35
asparagus, or Brussels sprouts, merely boiled in salt
water.
Karpfen in Biersance.
(Carp in Beer Sauce.)
For 6 Persons. Time of Preparation : i hour.
3 lbs. carp. | i quart Polish beer sauce.
Scrape the scales off thoroughly, cut out the gills, and
before cutting open the fish, wash it well and dry it with
a cloth. Then place it on a board, cut off the fins,
shorten the tail, cut the fish open and remove all the
entrails carefully, so that the gall does not break. Only
the gall and the thickest intestine are thrown away—
the other portions are boiled with the fish ; neither they
nor the inside of the fish itself must be washed, or the
special carp flavour will be lost. Now cut up the fish
into medium-sized pieces, splitting open the head.
Strew salt over them and stand, covered over, in a cool
place for an hour.
Make a Polish sauce (see recipe, page 63). Place the
fish in it, the head at the bottom, and boil it in this
sauce. When it has boiled up once, taste the sauce, to
see if it need the addition of any more salt.
In making the sauce, half the quantity of beer may be
taken, red wine being substituted for the other half, or
wine be altogether substituted for the beer.
Bream, tench and roach may be prepared in like
manner, but must be completely cleaned, both inside
and out.
(Sea Fish in Beer Sauce.)
Sea fish taste excellent if cooked in beer sauce, accord-
ing to previous recipe, but after cutting them up, put
them on to boil in cold water, strongly salted. When
the water just boils, take the fish out and finish boiling
it in the beer sauce, the heads being removed alto-
gether.
Gurnet should be scalded and skinned before being
boiled in the beer sauce.
36 Fische.
Aal-Griin.
(Fresh Eel in White Sauce.)
Forepersons. Time of Preparation : i^hour.
2\ lbs. eel.
2 tablespoonsful lemon juice.
I teaspoonful chopped onions.
I quart white sauce.
I tablespoonful chopped
parsley or dill.
Cut the eel into medium-sized pieces ; make a white
sauce {see recipe, page 55) and boil the eel in it with
the chopped onion and a very little salt, till the flesh
easily parts from the bones.
Then add the chopped parsley or dill, flavour with
lemon juice and serve.
Geraucherter Aal in Beer.
(Smoked Eel in Beer.)
For 6 Persons. Time of Preparation : | hour.
if lb. smoked eel. | \\ pint Polish beer sauce.
Brush the smoked eel well in lukewarm water, then
rinse it well and cut it into medium-sized pieces and let
it simmer for 10 minutes in a Polish beer sauce {see
recipe, page 63), which must be well flavoured with
lemon juice.
Aal in Weissbier.
(Eel in Weissbier.)
For 6 Persons. Time of Preparation : \\ hour.
2 lbs. eel.
\\ pint Weissbier.
3 oz. butter.
3 oz. flour.
2 oz. onions.
I 02. parsley root.
I leaf sage.
A few peppercorns.
Some lemon juice.
\ teaspoonful sugar.
Salt.
Brown the butter and flour in a saucepan to a golden
colour. Add the Weissbier, the onions, cut into thin
slices, some parsley root, a few peppercorns, a leaf of
sage and a little salt, and boil well for 15 minutes. Then
. Fish. 37
strain this sauce through a sieve and add to it the eel,
cut into pieces, boiling until the flesh easily parts from
the bones.
Flavour with lemon juice, salt, and half a teaspoonful
of sugar and serve.
Gedampfter Aal.
{Stewed Eel.)
Boil 2 chopped-up calves' feet till the bones fall out.
Then strain the broth off through a sieve and pour back
into the saucepan. Place in it the eel, cut into pieces.
Do not quite cover the eel with the broth and add 2 table-
spoonsful of vinegar, in which \ teaspoonful Meat Extract
is dissolved, a little mace, 2 to 3 small onions cut into
slices, pepper, salt, and a few slices of lemon. Cover the
saucepan well, and stew very gently till the eel is tender.
Serve the eel arranged in the centre of the dish, with
the broth poured over it.
Gebackener Aal.
(Fried and Baked Eel.)
Roll the pieces of eel in salt, ^^g, and breadcrumb,
and fry a golden brown in butter, with fresh sage leaves.
Or, bake in the oven, rolled round and skewered with
a wooden skewer, in a buttered pan with fresh herbs and
slices of onion, and partly covered with equal quantities
of white wine and vinegar. When the eel is done, place
on a cloth, for the fat to be absorbed, draw out the
skewers, brush over with glaze and serve with tomato
sauce.
Aal in pikanter Krautersauce.
(Eel in Piquant Herb Sauce.)
For 6 Persons. Time of Preparation : \\ hour.
2 lbs. eel.
1^ pint white sauce.
I gill Rhine wine.
I ,, vinegar.
i| pint water.
6 yolks of eggs.
4 teaspoonsful chopped onions.
2 ,, ,, parsley.
I teaspoonful ,, dill.
\ „ „ chives.
I ,, Liebig's Meat
Extract.
38
Fische,
Bring to the boil i| pint water and i gill of vinegar.
Clean and cut up the eel and place it in the boiling
dilute vinegar, boil up once again, then take out the eel
and place it on a sieve to drain.
Make \\ pint white sauce (see recipe, page 55), place
the eel in it, with the chopped onion and some salt, and
boil till the flesh easily parts from the bones. Then take
out and place on a china dish, keeping it warm, while
the preparation of the sauce is completed.
Add to the latter the wine, lemon juice. Meat Extract,
the chopped dill, chives, and parsley, and finally the
6 yolks, stirring briskly till the sauce boils. Then pour
over the eel and serve.
This method of preparation is also to be recommended
for haddock, gurnet, and perch.
Chopped mushrooms may be substituted for the chives,
dill and parsley, if preferred.
Fisch-Frikassee.
(Fricassee of Fish.
For 8 Persons.
3 lbs. fish (haddock, pike,
perch, etc.).
20 crayfish.
i\ lb. calves' sweetbread.
2 oz. mushrooms.
6 oz. butter.
3 oz. flour.
3 Sardellen.
6 yolks of eggs.
Time of Preparation : 3 hours.
2 oz. soup herbs (parsley root,
carrots, turnips, celery).
2 oz. chopped onions.
A few peppercorns.
\ teaspoonful Meat Extract.
3^ pints water.
A little lemon juice.
Salt.
Some capers.
Slices of lemon.
Boil the sweetbreads for 40 minutes in the water with
salt, a few peppercorns, 2 oz. soup herbs. For the last
10 minutes add the fish.
Remove the bones and skin from the fish. With
half a pound of the fish make fish balls {see recipe,
page 42), and boil them in the broth for a few minutes.
With the crayfish, flour, butter and broth make a
crayfish sauce (see recipe, page 59). Add to it the
mushrooms, chopped fine, and stir into it half a tea-
Fish.
39
spoonful of Meat Extract. Flavour with lemon juice and
the Sardellen, chopped fine, and finally stir in the 6 yolks.
Garnish the dish with the tails of the crayfish, the
remaining fish balls, slices of lemon, capers, and a few
quite small crayfish.
Fisch-Ragoat.
(Fish Ragout.)
For 12 Scallop Shells.
2\ lbs. filleted fish (haddock,
pike or perch).
6 oz. butter.
2 tablespoonsful lemon juice.
I oz. flour.
I gfill white wine.
Pepper and salt.
f pint water, in which about
a teaspoonful Liebig's
Meat Extract is dissolved.
1 teaspoonful chopped
onions.
3 teaspoonsful capers.
2 oz. grated Parmesan cheese.
Skin and fillet the fish and cut into dice about half an
inch square. Sprinkle them over with salt and pepper
and lemon juice and stand in a cool place for lo
minutes.
Melt 3 oz. of the butter in a saucepan, put into it the
fish and shake the saucepan to and fro till the fish is
done. Then stand on one side.
Brown the flour with an oz. of butter to a golden
colour. Add the chopped onions, then gradually the
water in which the Meat Extract has been dissolved,
stirring well, and bring to the boil. Then add the
capers, and lastly the 6 yolks beaten up with the white
wine. Into this sauce stir the fish.
Take 12 scallop shells. Butter them well, cover the
bottom of each with a layer of grated roll and then fill
with the ragout. Sprinkle with a little grated Par-
mesan cheese, melt the remainder of the butter and
pour it over each shell. Bake in a hot oven 10 to
15 minutes.
The addition of chopped mushrooms to the ragout is
an improvement.
40 Fische.
Geschmorter Fisch.
(Stewed Fish.)
Perch, Pike, Haddock, Cod, etc.
For 6 Persons. Time of Preparation : \\ hour.
3 lbs. fish.
4 oz. butter.
I oz. flour.
I gill water, in which
\ teaspoonful of Liebig's Meat
Extract is dissolved.
I gill sour cream.
I teaspoonful chopped onion.
I ,, parsley.
I sage leaf.
A pinch of pepper.
I tablespoonful salt.
For cod and haddock allow a larger quantity, say
Z\ lbs.
Clean the fish well, r'emoving' the scales. Cut into
medium-sized pieces and place in a covered pan for
half an hour with onions, herbs, pepper and salt.
Then brown the butter in a saucepan, dredge the
pieces of fish with flour and place them in the butter.
Leave them in it for 5 minutes, then add the stock, made
by dissolving the Meat Extract in a gill of water, and
the cream, thickened with a teaspoonful of flour, and
leave the fish stewing in this sauce until done.
With haddock and cod, pour the stock and cream at
once over the fish, instead of leaving it in the brown
butter for 5 minutes first.
White wine may be substituted for the sour cream.
Plunder oder Knurrhahn gedampft.
(Stewed Plaice or Gurnet.)
For 8 Persons. Time of Preparation : 2 hours
4^^ lbs. fish.
I pint brown sauce.
\ pint red wine.
3 Sardellen.
5 oz. salt.
2 tablespoonsful lemon juice.
I teaspoonful chopped parsley.
\ ,, Liebig's Meat
Extract.
A little sugar.
Clean and skin the fish, cut it into medium-sized
pieces, sprinkle it with salt, pour over it the lemon juice
and stand in a cool place for an hour.
jFi'sk. 4 1
Make a brown sauce {see recipe, page 55). Place the
fish in it in a covered saucepan, with the red wine. Meat
Extract, a little sugar and the chopped onions. Bring
to the boil, then draw aside and stew slowly for
10 minutes. Add finally the chopped Sardellen and
serve.
Gespickter Fisch.
(Larded Fish.)
Pike, Perch or Haddock.
For 6 Persons. Time of Preparation : 2\ hours.
3 lbs. fish. 2 tablespoonsful lemon juice.
2 oz. bacon. 2 ,, Parmesan cheese.
4 oz. butter. i gill Liebig's Meat Extract
I oz. flour. stock.
I oz. salt. j \ pint cream.
I bacon rind. | Some breadcrumbs.
I teaspoonful pepper.
Clean and scale the fish. Make a slit along the back
and rub the fish well over with salt.
Cut the bacon into fine strips, roll them in pepper and
salt, and lard the fish with them on both sides. Then
pour the lemon juice over the fish and stand it in a cool
place for an hour.
After this, place it on a piece of bacon rind in a
baking-tin, pour over it some of the stock (made by
dissolving the Meat Extract in a gill of water), and put
into a very hot oven, basting frequently with hot
browned butter and adding from time to time alternately
a little stock and the cream, thickened with an oz.
of flour.
When done, sprinkle with grated Parmesan cheese
and breadcrumbs, then pour over a little browned butter
and leave a few minutes in the oven to get brown before
serving.
42 Fische.
Gerichte aus gehacktem Fischfleisch.
{Dishes prepared with Minced Fish.)
Fischklosse I.
(Fish Balls I.)
ij lb. fish (without bones or
skin).
h pint cream.
A few peppercorns.
Soup herbs (carrots, turnips,
celery, parsley root).
2 teaspoonsful salt.
A pinch of pepper.
An onion.
3-^ lbs. of fresh haddock yield on the average i| lb. of
fish when freed from skin and bones.
Skin and fillet the fish, dry it well with a cloth, pass
it through the mincing machine twice and then pound
it in a mortar. Rub it through a hair sieve next and
then pound again, adding during the pounding the
cream which has been first whipped until very stiff.
Form into little balls.
In the meanwhile the bones and skin should have
been put on to boil with an onion, carrots, celery,
parsley root, and a few peppercorns. In a quart of the
broth so obtained, which must be boiling, throw the
fish balls and let them boil gently for 4 minutes.
Fischklosse II.
(Fish Balls II.
f lb. fish (without bones or
skin).
2 oz. fresh butter.
I egg.
A pinch of pepper.
,, salt.
A pinch of cayenne.
Prepare the fish as in last recipe and pound it for one
hour in a mortar, adding during the process salt,
pepper, cayenne, fresh butter and a beaten-up &gg.
Then rub through a hair sieve, form into balls, and boil
as in preceding recipe.
Fish.
Fischklosschen flip Frikassees.
(Fish Balls for Fricassees.)
43
2 oz. butter.
I egg.
A pinch of pepper.
\ lb. fish (without bones or
skin).
I oz. breadcrumbs.
A pinch of salt.
Prepare the fish and pound thoroughly in a mortar,
according to recipe I.
Cream the butter, add to it the breadcrumbs, salt,
pepper, a beaten-up ^gg_ and the pounded fish and stir
well for ID minutes to a stiff paste.
Spread this paste about ^inch thick on a china plate
and cut out from it with a teaspoon (which must be
dipped each time in boiling water) little rounds, which
are then boiled in the fish broth for 3 minutes.
Fischklosse im Reisring.
(Fish Balls in a Ring of Rice.)
Prepare the fish balls according to either of the pre-
ceding recipes. Boil them in salt water and place them
to keep warm in a basin standing in hot water.
Then prepare a tomato sauce (see recipe, page 56),
using in its preparation some of the water in which the
fish balls have been boiled.
Scald 6 oz. rice and boil it slowly with i;^ pint of the
fish-ball water, 4 oz. butter, an onion and salt to taste.
When the rice is quite soft, remove the onion and fill a
ring-shaped mould, pressing the rice into it firmly. Turn
out upon a dish and fill the centre of the ring with the
tomato sauce and fish balls.
Fisoh-Pudding.
(Fish Pudding.)
For 6 Persons. Time of Preparation : 3 hours.
4 whites of eg'gs.
4 oz. butter.
\ teaspoonful finely chopped
parsley.
I teaspoonful finely chopped
onion.
i| lb. fish (without bones or
skin).
2 oz. breadcrumbs,
i^ oz. grated Parmesan cheese
3 whole eggs.
4 yolks of eggs
A pinch each of pepper and salt.
44
Fische.
Chop the fish well and pass it several times through
the mincing machine. Then pound it in a mortar.
Stir 2 oz. breadcrumbs, 3 beaten-up eggs, i oz. butter
well in a saucepan till they become a dough-like mass ;
then remove from the fire and stir in the chopped onion.
When cool, add 3 oz. butter which has been creamed,
the 4 yolks of eggs, parsley, salt, pepper, the grated Par-
mesan cheese and the pounded fish. Mix very thoroughly
and then stir in the 4 whites of eggs, whisked stiffly.
Put into a well-buttered mould and steam for i\ hour.
Turn out and serve with Sardellen, Caper, Oyster,
Caviar or Fricassee Sauce. {See the various recipes,
under section "Sauces.")
Fisoh-Hackbraten.
(Fish Cake.)
For 6 Persons.
Time of Preparation : 3 J hours.
Jib. fish (without bones or skin).
1 oz. breadcrumbs.
4 whole eggs.
2 yolks of eggs.
I slice of fat bacon.
3 oz. butter.
1 oz. flour.
2 oz. finely chopped bacon.
I teaspoonful chopped
onions.
\ pint sour cream.
I pint water in which \ tea-
spoonful Liebig's Meat Ex-
tract has been dissolved.
A pinch of salt.
pepper.
I teaspoonful German mustard.
Mix I oz. of the breadcrumbs with ^ oz. butter and
2 eggs. Stir well in a saucepan until they become a
dough-like mass ; then remove from the fire and stir in
the chopped onion. Place in a basin and when cool, add
the remaining 2 eggs and the 2 extra yolks, well-beaten,
\ oz. flour, the mustard, the finely-chopped fish and
bacon, and a pinch each of salt and pepper. Mix
thoroughly and then form into the shape of a long loaf.
Brush over with &^gi roll in breadcrumbs, and place on
a slice of fat bacon in a baking-pan. Baste with hot,
browned butter, and bake, adding from time to time a
little of the \ pint of water in which the Meat Extract
has been dissolved, and finally, the cream, thickened
with \ oz. flour.
This is excellent with salad, cauliflower, green peas,
Brussels sprouts and potato dishes.
Fish.
45
Gebackener Fisch,
{Baked Fish.)
Fisch in der Form gebaoken.
(Fish Baked in a Mould.)
Pike, Perch, Haddock, Cod.
For 6 Persons.
3 lbs. fish.
5 oz. butter.
2 oz. chopped Sardellen.
Lemon juice.
Breadcrumbs.
Time of Preparation : i\ hour.
2 tablespoonsful grated Par-
mesan cheese.
I tablespoonful capers.
I ,, chopped fresh
herbs.
Butter a mould well and fill it with the fish, which has
been first boiled in strongly salted water, then filleted
and cut into medium-sized pieces. Place between the
layers of fish the chopped fresh herbs, capers and
chopped Sardellen and a little pepper.
Melt the butter and pour it over and sprinkle grated
Parmesan cheese and breadcrumbs on the top. Finally
add the juice of a lemon and bake in a hot oven for 15
minutes.
Seezunge in einer Schiissel gebacken.
(Baked Sole.)
For 8 Persons.
4^ lbs. soles.
2 oz. breadcrumbs.
I shallot chopped fine.
4 oz. butter.
I g-ill white wine.
I gill stock.
Time of Preparation : 2 hours.
I tablespoonful chopped
fresh herbs.
3 tablespoonsful chopped
mushrooms.
Lemon juice.
A pinch of pepper.
Clean and skin the soles and cut up into medium-
sized pieces. Rub them over with salt, and sprinkle
46 Fische.
over them the shallot, chopped fine, and a little lemon
juice, and stand in a cool place for \ hour.
Butter a mould and line it with the finely-chopped
fresh herbs. Place the fish upon these and cover with
a layer of chopped mushrooms and the rest of the herbs,
putting little lumps of butter on the top. Pour over the
wine and stock, then put on a top layer of breadcrumbs
and bake in a hot oven for half an hour.
Gebackener Fisch mit Blumenkohl.
(Baked Fish with Cauliflower. )
Pike, Tench or Haddock.
For 6 Persons. Time of Preparation : 2^ hours.
2 lbs. fish.
2 lbs. potatoes.
4 oz. butter.
I oz. flour.
•J pint sour cream.
I lb. cauliflower.
I tablespoonful grated Par-
mesan cheese.
I tablespoonful breadcrumbs.
A pinch of pepper.
Salt.
Soup herbs.
Boil the fish with soup herbs (carrots, celery, parsley
root, etc.), let it cool, then cut into medium-sized pieces,
removing bones and skin.
Boil 2 lbs. of potatoes, cutting into slices when cold.
Boil some small cauliflowers and put them on a sieve
to drain.
Heat I oz. flour and 2 oz. butter in a saucepan to a
golden brown, then add gradually the cream and the
stock. Boil this sauce for 3 minutes, flavouring with
pepper and salt to taste, and strain.
Butter a mould and place in it alternate layers of fish,
cauliflower and potatoes, pouring the remaining 2 oz.
of butter (oiled) over the cauliflower and potatoes. Over
the whole of it pour the sauce and sprinkle grated Par-
mesan cheese and breadcrumbs on the top. Bake in a
hot oven.
The addition of boiled calves' sweetbreads or brains
is an improvement to this dish. Macaroni or Nudeln
{see recipe, page 18) may be substituted for the potatoes
and cauliflower.
Fish. 47
Kalte Fisch ' Gerichte.
(Cold Fish Dishes.)
Fisohe in Gelee.
(Fish in Aspic.)
Gurnet, Pike, Eel, Salmon, Haddock.
For 6 Persons. Time of Preparation : ij hour.
2 lbs. eel or salmon (of the
other fish reckon 3 lbs.).
2^ pints vegetable stock.
I oz. gelatine.
Soup herbs (carrots, celery,
parsley root).
J pint best vinegar.
3 oz. onions.
A few peppercorns.
Clean the fish well, cut it up into medium-sized pieces
and boil till done in water in which soup herbs have
been previously boiled, with plenty of salt, some pepper-
corns and vinegar.
Remove the bones from the fish when cooked, and
arrange in a well-buttered mould. Add gelatine to the
stock, reckoning i oz. to every quart of stock. Clear
the latter with white of egg and eggshells and strain
through a cloth on to the fish in the mould. The
addition of a little Meat Extract is an improvement.
Salmon in aspic with green peas is an excellent dish
and looks attractive. The green peas are placed in the
aspic between the layers of fish, the aspic being allowed
to set before the next layer of fish is put in.
Lachs als kalte Schtissel.
(Salmon Whole, with Aspic)
Clean the fish well, tie a cloth round it, and just bring
it to the boil in slightly salted water with a little vinegar.
Then pour away this water and boil the fish in vegetable
stock, as in last recipe. The substitution of Rhine wine
for the vinegar is an improvement.
48 Fische.
Leave the fish in the stock to cool, then take it out
and place on a large dish. Make an aspic of the stock
{see last recipe), clear it with egg shells, and brush the
salmon over with it.
Garnish the dish with little heaps of various vegetables,
slices of hard-boiled eggs, crayfish, lobster, and the
chopped-up aspic.
Aal entgratet in Aspic.
(Filleted Eel in Aspic.)
Skin the eel, cut off head and tail, slit it up along the
back, and remove the backbone, being careful not to
injure the gall, which must be removed unbroken. Then
clean the eel well. Cut a small eel lengthways into two
strips ; with a large eel, cut each of these strips again in
two, lengthwise.
Sprinkle each strip with finely-chopped fresh herbs,
salt and pepper, roll up firmly and tie round with string.
Put each little roll into a piece of muslin, tieing up again
with string, and boil in aspic {see recipe, page 47) for
about half an hour.
Then place the rolls between two boards, and press
them well. Remove muslin and string, cut into slices,
and place in aspic, or serve with Remouladen Sauce
{see recipe, page 67) poured over them.
The dish may be garnished with slices of hard-boiled
eggs, or cucumber, crayfish, etc.
Gerichte aus Fischrcsten.
(Dishes prepared with Cooked Fish.)
Pannfisch.
For 6 Persons. Time of Preparation : \ hour.
1 lb. cold boiled fish.
2 lbs. boiled potatoes.
3 oz. butter.
A tablespoonful salt.
A pinch of pepper.
\ pint cream.
3^ oz. chopped onions.
Fish.
49
Boil the potatoes and cut into slices when cold.
Brown the butter and heat the chopped onion in it.
Sprinkle salt over the sliced potatoes, and fry them a
golden brown in the butter. Pick the fish apart, dust it
over with pepper and add it and the cream to the potatoes.
Let all boil up and serve on a very hot dish, garnished
with slices of pickled cucumbers (saure Gurken).
Fisch in Muscheln gereicht.
(Fish in Scallops.)
For 12 Scallop Shells. Time of Preparation : i^ hour.
1 lb. cold boiled fish.
6 oz. butter.
\ lb. tinned asparagus tips.
2 oz. grated Parmesan cheese.
i^ pint strong white sauce.
I tablespoonful lemon juice.
I ,, chopped parsley.
6 yolks of eggs.
Make a white sauce {see recipe, page 55). Put into it
the parsley, lemon juice, and capers, then stir in the
yolks of eggs, the picked fish and asparagus tips.
Brush over the shells with oiled butter, put in a layer
of grated Parmesan cheese, and fill with the mixture.
Cover with another layer of cheese, melt the butter,
and pour some over each scallop.
Bake 15 minutes in a hot oven.
Fisch mit Rohrei.
(Fish with Scrambled Eggs.)
For 6 Persons.
1 lb. boiled fish.
6 eggs.
2 oz. butter.
I tablespoonful salt.
A pinch of pepper.
I tablespoonful chopped
parsley.
Time of Preparation : \ hour.
\ tablespoonful chopped
onions.
\ tablespoonful capers.
2 ,, water in
which a very little Liebig's
Meat Extract has been
dissolved.
Brown the butter, then add the onion and the picked
fish and fry for 3 minutes, shaking the pan continually.
Beat the eggs well with the capers, salt, pepper, lemon
juice, parsley and 2 tablespoonsful of the Meat Extract
stock, and pour over the fish. Stir well over a brisk
5°
Fische,
fire till the eggs are scrambled, but not too firm, and
serve on a very hot dish. Sprinkle over with chopped
parsley and surround with little roasted potatoes.
Hering.
(Herring Dishes.)
Salzheringe in weisser Sauce.
(Pickled Herrings in White Sauce.)
3 tablespoonsful oil.
I tablespoonful German
mustard.
I oz. flour.
A pinch of ground ginger.
15 herrings.
3 oz. onions cut into slices
ij pint vinegar.
I gill water.
A few peppercorns
A pinch of cayenne.
Take 15 pickled herrings (obtainable at any German
Delikatessen shop). Soak them for 24 hours, then
clean and scale them well, removing the heads, and
wash them in fresh water.
Stir the oil and flour together over a brisk fire for a
few minutes, add the water, and boil up well. Pour
into an earthen vessel, adding gradually the vinegar
(which has been boiled with sliced onion) and when
cool, the roes of the herrings, chopped fine.
Rub the sauce so obtained through a fine sieve and
flavour with German mustard, ground ginger, cayenne
and small boiled onions.
Place the herrings in a stone jar, pour this sauce over
them and tie up the jar.
The addition of a little chopped apple and thick cream
to the sauce, on serving, is a great improvement.
Rollmops.
(Rolled Herring.)
Soak the pickled herrings for 24 hours, cut them
lengthwise into two strips, removing bones and skin.
Cover each strip with a layer of capers, chopped onions.
Fish.
51
German mustard and slices of pickled cucumber.
Roll up and fasten together with a fine wooden
skewer.
Place these little rolls in a stone jar and pour over
them vinegar that has been boiled with onions and
allowed to cool. Tie up the jars till the herrings are
required.
Delikatess-Heringe.
(Piquant Herring.)
15 fresh herrings.
I gill best vinegar.
A little pepper.
Some sliced onion.
I tablespoonful salt.
I teaspoonful sugar.
A very little Meat Extract.
Mustard seed (Senfkorner).
Tarragon vinegar to taste.
Fillet the herrings. Dry the fillets with a cloth and
lay them in glass jars, pouring wine vinegar over them
and leaving them to stand for 36 hours. Then pour off
the vinegar, strew salt, pepper, sugar, and mustard
seeds among the herrings, and stand in a cool place for
another 3 hours. Boil up the gill of vinegar with the
sliced onions, dissolve a little Meat Extract in it and,
when it is cool, pour it over the herrings. Add a little
Tarragon vinegar to taste, or a teaspoonful of German
mustard, or slices of tomatoes.
Tie up the jars and stand them in a cool place. The
herrings are ready for use in 3 days.
Frische Heringe marimert.
(Marinaded Fresh Herrings.)
Scale and clean the herrings, cutting off the heads.
Wash them well and lay them in salt for 2 hours,
reckoning 2 oz. salt to every 15 herrings. Then dry
them, roll them in flour, and fry in browned butter.
Place in a stone jar with a few peppercorns and
pour over them boiled vinegar that has been allowed
to cool.
52
Fische.
Sardellen-Torte.
(Sardellen Entree.)
I lb. Sardellen. I i tablespoonful chopped
4 oz. Parmesan cheese. { green herbs.
4 oz. butter.
I small toast loaf.
1 tablespoonful capers.
2 tablespoonsful lemon juice.
Cut the bread into slices, removing crusts, and toast
it. Butter a dish well and place the pieces of toast on it.
Put a layer of grated Parmesan cheese on each piece of
toast, and on that arrange the Sardellen, which have
been previously soaked in milk, strewing over them a
few capers and the chopped herbs. Then pour the
lemon juice over and the butter, which has in the mean-
while been oiled ; on the top, sprinkle another layer of
Parmesan cheese and bake in a hot oven for about
ID minutes.
Serve as an entree.
Erebse.
(Crayfish.)
In buying crayfish, care should be taken that the tails
are curved in. Should the tails be stretched out straight,
the crayfish are dead. The same applies to lobsters.
If the crayfish do not appear clean, they should be
cleansed by brushing and then well washed.
To boil a dozen crayfish reckon from i to 2 quarts
of water, according to size. They must boil lo to 15
minutes slowly, and then be drawn to one side to simmer
slowly for another quarter of an hour.
To each quart of water add i oz. of salt, a few carraway
seeds, a small onion, and some parsley. Let the water
boil briskly before throwing in the live crayfish and throw
each in separately, letting the water boil up again before
the next be thrown in. To throw all in at once sends
the water off the boil for some time and, thus preventing
instant death, is an unnecessary cruelty.
When the crayfish are boiled, serve in a tureen with
some of the broth in which they have been boiled, to
Fish.
53
which a little fresh butter has been added, or the
following sauce may be handed with them.
1 gill of the crayfish broth.
1 gill water, in which \ tea-
spoonful Liebig's Meat Ex-
tract is dissolved.
I oz. breadcrumbs,
I tablespoonful chopped
parsley.
teaspoonful chopped dill.
2 oz. butter.
Melt the butter, stir the breadcrumbs into it, add the
broth and the Meat Extract stock and boil for about
5 minutes. Then add the chopped parsley and dill.
The meat may be extracted from the crayfish and
served in scallop shells, the sauce being poured over
them.
Hummer-Frikassee.
(Lobster Fricassee.)
For 6 Persons. Time of Preparation : i hour.
I lb. tinned lobster.
\ lb. tinned asparagus tips.
\ lb. bottled mushrooms.
I lb. calves' sweetbreads.
\\ pint stock.
Soup herbs (carrots, celery,
parsley root, etc.).
I Sardelle.
I oz. flour.
I oz. butter.
6 yolks of eggs.
3 tablespoonsful white wine.
4 ,, chopped parsley
mixed with a little dill.
Lemon juice.
Boil the stock well with the soup herbs, cut up small,
then add the sweetbreads and boil for another 40 minutes.
Turn the asparagus tips out on to a sieve to drain :
add a tablespoonful of the water out of the tin to the
broth.
Turn out the mushrooms and drain them in like
manner, also adding to the broth a tablespoonful of the
water they were in.
Cut up the mushrooms into small pieces. Divide the
lobster into suitable pieces, slice up the sweetbread and
warm up lobster, sweetbread, asparagus, and mush-
rooms on a sieve placed over boiling water.
With \ pint of the stock, the butter and flour
make a brown sauce {see recipe, page 55) and flavour it
with the Sardelle, chopped fine, lemon juice, wine,
54
Fische.
chopped parsley and dill. Then stir into it the 6 yolks.
Put the warmed-up lobster, etc., into this sauce and
serve garnished with little crescents of puff paste.
Some of the lobster and asparagus may be reserved
as an additional garnish.
For 6 Persons.
3 doz. oysters.
\\ pint stock.
I gill white wine.
I oz. flour.
I oz. butter.
6 yolks of eggs.
Austern-Ragout.
(Oyster Ragout.)
Time of Preparation : 2 hours.
I lb. calves' sweetbreads.
Lemon juice.
Pepper.
Salt.
Soup herbs (carrots, celery,
parsley root, etc.).
An onion.
Boil the sweetbread with the onion and soup herbs in
the stock. When it has boiled for 20 minutes, mix the
butter and flour to a stiff paste and put it into the stock,
which should boil for another 15 minutes slowly. Then
take out the sweetbread and cut it into dice. Add the
wine to the stock to make a sauce, strain through a fine
sieve, flavour with pepper and plenty of lemon juice,
boil up again, beat the yolks of eggs well with some of
the oyster liquor and stir into the sauce.
Beard the oysters, add them with the sweetbread to the
sauce and serve.
Garnish the dish with oyster shells.
Tinned oysters may be used for this dish.
SAUCEN.
{Sauces.)
Weisse Grnndsauce.
(White Sauce.)
For 6 Persons. Time of Preparation : f hour.
2 oz. butter. 2 oz. flour.
i^ pint stock. 2 tablespoonsful chopped soup
I onion. herbs.
A little spice and salt.
Heat the butter and flour together to a pale golden
colour, then, stirring continually, add first some of the
stock cold and then the rest of the stock hot, and bring
to the boil, still stirring continually. Then add all the
other ingredients and stand the sauce on one side to
simmer for a quarter of an hour.
Strain through a hair sieve and use as the ground-
work to many different kinds of sauces.
Branne Grundsauce.
(Brown Sauce.)
The same ingredients as above, except that 3 oz. of
flour are taken and the flour and butter are heated till
of a dark brown colour.
This and the previous sauce are used in making nearly
all the following sauces, and are referred to as " white "
or "brown" sauces.
56 Saucen.
Herings-Saace.
(Herring Sauce.)
For 6 Persons. Time of Preparation : i hour.
if pint white sauce.
Lemon juice.
2 herrings.
Salt.
Fillet the herrings, lay them in water for 2 hours,
chop finely and add to the white sauce, which has been
warmed in the meantime, but must not be allowed to
boil any longer. The sauce should, just before serving,
be flavoured with lemon juice to taste. It is improved
by the addition of 2 tablespoonsful of cream.
Sardellen-Sauce.
jFor 6 Persons. Time of Preparation : f hour.
I J pint white sauce.
2 shallots.
4 oz. Sardellen.
I oz. butter.
Remove the bones from the Sardellen. Boil these
bones in the white sauce, then strain and add the fish
and shallots, both chopped finely, and the butter.
Tomaten-Sauce.
(Tomato Sauce.)
For 6 Persons. Time of Preparation : i hour.
1 1 pint white or brown sauce.
I oz. raw smoked ham.
f lb. tomatoes.
I oz. butter.
A little lemon juice.
Make i^ pint of white or brown sauce and boil in it
for 15 minutes the tomatoes cut into slices, the ham,
chopped finely, and a little lemon juice. Pass through
a sieve and then stir in the butter.
Sauces.
57
Champignon-Sauce.
(Mushroom Sauce.)
For 6 Persons.
\\ pint white sauce.
4 oz. mushrooms.
The yolk of i &gg.
Time of Preparation ; i hour.
I oz. raw smoked ham.
f oz. butter.
A httle lemon juice.
Make i^ pint of white sauce, strain it, boil up in it
the mushrooms, finely chopped, with the smoked- ham,
also finely chopped, and flavour with lemon juice.
Then stir in the butter and finally the yolk of i egg.
Frikassee-Sance.
For 6 Persons.
i\ pint white sauce.
3 Sardellen.
I oz. butter.
6 champignons.
(Fricassee Sauce.)
Time of Preparation : i hour.
I teaspoonful capers.
Yolks of 3 eggs.
I tablespoonful Rhine
wine.
A little lemon juice.
Remove the bones from the Sardellen, chop the latter
finely, prepare and cut up the champignons. Put both
into the white sauce and boil up. Flavour with lemon
juice and the wine, stir in the butter and just before
serving, the yolks of eggs.
For 6 Persons.
3 oz. flour.
2 oz. butter.
I pint stock.
Bechamel-Sauce.
Tim-e of Preparation : i hour.
\ pint cream.
3 oz. chopped onions.
I oz. finely chopped ham.
Salt.
Put the onions and 2 oz. butter into a saucepan.
When the onions are transparent, strew in the flour,
and when the latter is a delicate golden colour add the
chopped ham and stock, stirring well. Boil for lo
58 Saucen.
minutes, then strain through a sieve and stir in an
additional oz. of butter and the cream which has been
meanwhile brought to the boil.
Should the sauce be served with potatoes, half the
quantity of flour should be taken.
This sauce may be greatly improved by the addition
of about 3 tablespoonsful of roast chicken, turkey or
veal, pounded in a mortar, the sauce being further
flavoured with lemon juice and 4 pounded sweet
almonds. This variation of the sauce is excellent
with fish and chicken.
Meerrettig-Sance.
(Horseradish Sauce.)
For 6 Persons. Time of Preparation : \ hour.
1 pint white sauce.
2 oz. butter.
■| a medium-sized horseradish.
A pinch of nutmeg.
Peel the horseradish, moisten it with vinegar, then
grate it, pouring a little milk or lemon juice on it to
prevent it becoming blue.
Make a white sauce and, when boiling, stir in the
grated nutmeg with 2 oz. butter. The sauce must not
be allowed to continue boiling, or it loses its flavour.
If cream instead of stock be used to make the white
sauce, the horseradish sauce is much improved.
Mandelmeerrettig.
(Horseradish Sauce with Almonds.)
6 oz. almonds. | A little cream.
I tablespoonful flour. | Butter the size of an egg.
A thick stick of horseradish.
Scrape and grate a thick stick of horseradish.
Blanch and grate 6 oz. almonds, and mix both with
I tablespoonful flour, butter the size of an &%g, cream
to make it the proper consistency for a sauce and stir
over the fire till it thickens.
Sauces.
59
Krebs-Saace.
(Crayfish Sauce.)
For 6 Persons. Time of Preparation : ij hour.
15 crayfish. 2 oz. flour.
3 oz. butter. i teaspoonful capers.
i^ pint stock. I Sardelle.
3 yolks of eggs. Lemon juice.
Brush the crayfish well and boil them 15 minutes in
water with salt. Then break off the claws and tails,
extracting the meat and taking out the "cream."
Remove the gray threads at the side, and the galls and
entrails.
Pound up the shells in a mortar, melt the butter in a
saucepan, put in the pounded shells and fry for 3 min-
utes ; strew in the flour, fry another minute, stir in the
stock and boil gently for quarter of an hour. Now
strain through a wire sieve, add the capers and the
Sardelle, finely chopped, lemon juice and salt to
taste, stir in the yolks of eggs and the meat of the cray-
fish and serve.
This sauce is improved by the addition of chopped
mushrooms.
It may be prepared equally well from lobster or
shrimps.
For 6 Persons.
^ lb. fish.
1 Sardelle.
2 oz. butter.
2 oz. flour.
2 oz. chopped onion.
i^ pint stock.
Fisch-Sauce.
(Fish Sauce.)
Time of Preparation : i\ hour.
2 tablespoonsful chopped
soup herbs.
I tablespoonful Moselle.
Yolks of 2 eggs.
I bayleaf.
Salt.
A pinch of spice.
Clean the fish well and cut up into small pieces.
Melt the butter, sprinkle in the flour, stirring till
6o Saucen.
smooth. Add the chopped onion and fish, then pour in
the stock and, lastly, the chopped soup herbs, the bayleaf,
and a pinch of spice. Simmer for half an hour with the
lid on. Then pass through a hair sieve, so that the bones
are removed, and flavour with lemon juice, salt, the
finely-chopped Sardelle and the wine. Finally, stir
in the yolks of ^ggs.
% .This is a suitable sauce for Fish Fricassee, or Cauli-
flower, or Asparagus.
Austern-Sance.
(Oyster Sauce.)
For 6 Persons. Time of Preparation : i\ hour.
i^ pint fish sauce. | 20 oysters. '
Lemon juice.
Take the oysters out of their shells, removing the
beards, and place them for a few minutes in lemon juice.
Make i^ pint of fish sauce {see previous recipe) and
add the oysters to it just before serving.
Kaviar-Sauce.
(Caviar Sauce.)
For 6 Persons. Time of Preparation : i^ hour.
\ lb. caviar. | i J pint fish sauce.
Prepare fish sauce according to recipe and stir in the
caviar.
Ordinary melted butter may be made and the caviar
added.
Gurken-Sauce.
(Cucumber Sauce.)
For 6 Persons. Time of Preparation : i hour.
i^- pint brown sauce.
2 Salzgurken (salted gherkins).
-J teaspoonful chopped onions.
A little vinegar.
Salt.
Sugar.
Sauces.
6r
Prepare i\ pint of brown sauce. Peel the gherkins,
cut them into slices and boil them with the onion in the
sauce for 5 minutes, flavouring with vinegar, salt and
sugar to taste. A few slices of apple may be added.
Triiffel-Sance.
(Truffle Sauce.)
I oz. truffles.
I I pint brown or white sauce.
^ gill white wine.
f oz. butter.
■| teaspoonful Liebig's
Meat Extract.
Peel the truffles and boil them well in the sauce, with
the Meat Extract. Then take them out, cut them into
small pieces, place them on again to simmer for 10
minutes in the wine, warmed with the butter in it, and
then add the sauce.
If a white sauce has been used, the yolks of 2 eggs
may be stirred in when the sauce boils up again.
Botwein-Sauce.
(Red Wine Sauce.)
For 6 Persons.
^ pint red wine.
1 pint brown sauce.
2 oz. butter.
2 oz. chopped onion.
Time of Preparation : i hour.
Salt.
Sugar.
2 finely chopped Sardellen.
Half a bayleaf.
Parsley.
Put the red wine on to boil in an earthenware or enamel
saucepan with the onion, parsley and bayleaf, and boil
with the lid on till the quantity has been reduced to
3 tablespoonsful.
Then strain through a sieve, add the sauce (prepared
from \ pint of water in which fish has been boiled, and
i pint of water in which a teaspoonful of Liebig's Meat
Extract has been dissolved), flavour with the Sardelle
and a little sugar and stir in the butter.
Suitable for carp, salmon and eel.
J oz. sugar.
J teaspoonful Meat Extract
dissolved in ^ pint water.
62 Saucen,
Bargnnder-Sance.
(Burgundy Sauce.)
For 6 Persons. Time of Preparation : \\ hour.
\\ pint thick brown sauce.
2 oz. small onions.
^ pint Burgundy.
Peel the onions and scald them three times. Brown
the sugar, add the lemon juice and a little stock (or
broth formed by dissolving \ teaspoonful of Meat Extract
in \ pint of water) and stew the onions in it until they
become transparent and brown.
Then add the brown sauce, boil all up again and add
the Burgundy.
Madeira-Saace.
For 6 Persons. Time of Preparation : i hour.
\\ pint brown sauce.
\ teaspoonful sugar.
\ „ chopped onion.
Madeira to taste.
2 oz. butter.
A little Liebig's Meat Extract.
Lemon juice.
Make \\ pint of brown sauce. Add to it a little Meat
Extract and the chopped onions and bring to the boil,
stirring continuously. Flavour with sugar, lemon juice
and Madeira to taste, and finally stir in 2 oz, butter.
Bosinen-Saace.
(Sultana Sauce.)
For 6 Persons. Time of Preparation : i hour.
1^ pint brown sauce.
^Ib. sultanas.
A pinch of cinnamon.
,, pounded cloves.
,, allspice.
\ teaspoonful chopped onion.
\ )> ,, lemon
peel.
Lemon juice, salt and sugar
to taste.
1 oz. sweet almonds.
Boil all ingredients in the brown sauce for 10 minutes,
and flavour to taste with salt, sugar and lemon juice.
Sauces. 63
Polnische Sauce.
(Polish Sauce.)
Forepersons. Time of Preparation : i hour.
\ teaspoonful Liebig's Meat
Extract, dissolved in \
pint water.
3 tablespoonsful finely-
chopped soup herbs.
I tablespoonful raspberry-
syrup.
\\ pint brown beer.
\ oz. flour.
1 oz. butter.
3 oz. onion.
2 oz. grated Pfefferkuchen.
Lemon juice.
Salt.
A pinch of allspice.
Brown the flour with the butter, stir in the broth and
beer, then the onion cut into slices, the soup herbs
finely chopped, the spice, and lastly, the grated Pfeffer-
kuchen and raspberry syrup. Let the whole simmer for
half an hour, then pass through a sieve and flavour with
lemon juice, salt and sugar.
In this sauce, carp, Vienna sausages, little meat
dumplings, etc., are cooked.
Hollandische Sauce.
(Dutch Sauce.)
For 6 Persons. Time of Preparation : \ hour.
1
pint stock
or water in which fish or
vegetables have been boiled.
3 oz. butter.
\ oz. flour.
5 yolks of eggs.
Juice of I lemon.
Salt.
\ teaspoonful Liebig's Meat Extract.
Put the flour with i oz. butter in a saucepan and stir
until a delicate golden colour. Add the stock and stand
on one side to cool.
Beat up the yolks of eggs well with the lemon juice,
add to them the cooled, thickened stock and the Meat
Extract and put into a double milk saucepan. Stir well
till the sauce begins to thicken, then add 2 oz. butter
and continue stirring until the sauce is quite thick. It
must not be allowed to boil.
64 Saucen.
This sauce may be served with fish, chicken, veal,
asparagus, cauHflower, etc., the liquid employed in
making it being always the water in which the meat,
poultry, fish or vegetables in question have been boiled.
It may be modified by the addition of 2 oz. caviar,
or 3^ oz. Sardellen or oysters, or % tablespoonful dill,
or I tablespoonful horseradish, or 2 tablespoonsful finely-
chopped mushrooms, as circumstances direct.
Mostrich-Sauce.
(Mustard Sauce.)
For 6 Persons. Time of Preparation : f hour.
2 tablespoonsful German
mustard.
^ pint water.
1 heaped tablespoonful flour.
A little vinegar.
2 oz. butter.
Dilute the mustard with the water, bring it to the boil
and stir in the butter and then the flour which has been
previously smoothly mixed with ^ gill water.
Add vinegar, salt, and sugar to taste. Should the
sauce be required for haddock, omit the sugar.
Sauce Bearnaise I.
Por 6 Persons. Time of Preparation : i hour.
8 shallots.
3 oz. butter.
6 pounded peppercorns.
\ pint Moselle.
\ pint Tarragon vinegar.
I teaspoonful finely-chopped
parsley.
I teaspoonful Liebig's Meat
Extract.
6 yolks of eggs.
Put on the wiiie, vinegar, shallots and pepper together,
and boil till the quantity is reduced by half. Then
strain through a cloth and add Meat Extract. When
cool pour into an enamel saucepan, add the yolks of
eggs, butter, salt, and stir briskly till just before it
boils.
This sauce is excellent for fish, poultry, veal cutlets
or chops.
Sauces.
65
Sauce Bearnaise II.
4 yolks of eggs.
2 oz. butter.
A pinch of pepper.
2 tablespoonsful lemon juice.
2 ,, broth.
A pinch of English mustard.
Place all ingredients in a double milk saucepan or in
a jug in boiling water and stir continuously till the sauce
thickens.
Senfbntter zu Fisch.
(Mustard Butter for Fish.)
4 oz. butter.
4 oz. German mustard (Senf).
I tablespoonful lemon juice.
1 ,, chopped parsley.
2 yolks of eggs.
A pinch of English mustard.
\ teaspoonful Liebig's Meat
Extract, dissolved in \ gill
water in which the fish has
been boiled.
Brown the butter and add it to all the other ingredients
in an enamel saucepan, or, better still, in a double milk
saucepan, stirring continuously till the sauce thickens.
Sauce zu Blumenkohl, Spargel, Schwarzwurzeln.
(Sauce for Cauliflower, Asparagus or Salsify.)
Fot 6 Persons.
I pint water in which the vege-
tables have been boiled,
butter,
flour.
Time of Preparation : -| hour.
I teaspoonful Liebig's Meat
Extract, dissolved in the
water.
A pinch of nutmeg.
3 oz
2 oz
Brown half the butter with the flour to a golden colour,
add the vegetable water, stir in the remaining butter,
flavour with salt and nutmeg to taste and bring to the
boil.
The sauce is improved if half the quantity of vegetable
water is omitted and sour or sweet cream taken instead.
The cream should then be stirred into the browned flour
and butter, before the water be added.
Some prefer to add the yolks of 2 eggs and flavour
with lemon juice and sugar.
Finely-chopped parsley may also be added.
66
Saucen.
Kalte Hering-Sauce.
(Cold Herring Sauce.)
For 6 Persons.
I salt herring-.
I teaspoonful chopped
parsley.
I teaspoonful chopped onion.
I teaspoonful capers.
6 tablespoonsful
Time of Preparation : i^ hour.
3 hard-boiled eggs.
4 hard-boiled yolks.
A pinch of pepper.
,, English mustard.
4 tablespoonsful salad oil.
Tarragon vinegar.
Soak the herring in water for 8 hours, then remove
the skin and bones and chop finely.
Rub the hard-boiled yolks and stir in the oil and
vinegar and then the other ingredients.
Six tablespoonsful of thick cream may be substituted for
the oil.
The sauce is also greatly improved if 3 oz. Sardellen
are substituted for the herring.
Red Mayonnaise.
To make red mayonnaise, pound in a mortar the spawn
of a boiled lobster, rub through a fine sieve and add to
the mayonnaise, made in the ordinary manner.
Green Mayonnaise.
To make green mayonnaise, stir in finely-chopped
fresh herbs to the finished mayonnaise.
Cumberland Sauce.
For 6 Persons. Time of Preparation : i hour.
4 tablespoonsful salad oil.
I tablespoonful orange syrup.
I tablespoonful lemon syrup.
I teaspoonful finely-chopped
orange peel (coloured por-
tion only).
I oz. raspberry jelly.
Stir well together the jelly, mustard and oil. Add the
brown sauce and continue stirring till all is well mixed.
Then add the other ingredients gradually.
2 tablespoonsful red wine.
2 tablespoonsful German
mustard.
i teaspoonful dry English
mustard.
i gill brown sauce.
2 oz. red currant jelly.
Sauces. 67
This sauce is served with hot and cold ham and with
boar's head.
Remouladen Sauce.
For 6 Persons. Time of Preparation : i hour.
I teaspoonful chopped
parsley.
4 hard-boiled yolks of eggs.
1 raw yolk.
2 oz. German mustard.
\ pint salad oil.
Tarragon vinegar, salt and
pepper to taste.
I finely-chopped Sardelle.
Rub the yolks of eggs in a mortar and mix to a
smooth paste with the raw yolk. Then stir in the oil
and mustard, vinegar to taste, the chopped Sardelle,
parsley, pepper, salt and a trifle sugar.
A little chopped onion, also capers, may be added.
Sweet Sauces, to be served hot or cold.
Yanillen- oder Mandel-Sanoe.
(Vanilla or Almond Sauce.)
For 6 Persons. Time of Preparation : \ hour.
2 oz. sugar.
I oz. potato flour.
A pinch of salt.
I pint milk.
\ oz. bitter almonds or
A stick of vanilla.
Mix the potato flour smoothly in a tablespoonful of
the milk. Set all the other ingredients on to boil and,
when boiling, stir in the mixed potato flour and bring
once more to the boil. Strain and serve.
The sauce is improved if the yolks of 2 eggs are
added, but in that case, half the quantity of potato flour
must be taken.
A little lemon or orange peel, or a dash of Maraschino
likewise improves the sauce.
Frucht-Sauce.
(Fruit Sauce.)
For 6 Persons. Time of Preparation : \ hour.
Pinch of potato flour.
i pint water,
Fruit syrup.
Sugar to taste.
68 Saucen.
Stir the potato flour smoothly in cold water and add
to % pint of boiling water to thicken. Then add fruit
syrup to taste and sweeten if necessary.
The sauce is improved if half the quantity water be
replaced by white wine.
Rotwein-Sauce.
(Red Wine Sauce.)
For 6 Persons. Time of Preparation : J hour.
Lemon or orange peel.
4 pint water.
2 pints red wine.
2 cloves.
A pinch of potato flour.
Sug
Cinnamon.
Sugar to taste.
Boil the spice a few minutes in the water, then strain
off. Thicken the water with potato flour, add the wine
and sweeten to taste.
Weinschaom-Sauce.
Por 6 Persons, Time of Preparation : \ hour.
\ pint white wine.
3 oz. sugar.
I tablespoonful lemon juice.
4 yolks of eggs.
Put all the ingredients in a double mil^k saucepan,
and whisk briskly until the sauce is thick and frothy.
The sauce may be more easily prepared if, instead of
4 yolks, 3 yolks and 2 whites of eggs are taken.
ElFschen-Sauce.
(Cherry Sauce.)
Stone the cherries, pound them in a mortar with a few
of the kernels, boil for 15 minutes in a little water
with some slices of lemon, and rub through a coarse
sieve. Then boil up again, add sugar, ground cinnamon
and cloves to taste, and stir in a little cornflour, mixed
smoothly in cold water, to thicken the sauce well. The
addition of a little rum is an improvement.
WILD UND GEFLUGEL.
(Game and Poultry.)
Rehriicken.
(Saddle of Venison.)
For 6^8 Persons. Time of Preparation : 2 hours.
I saddle venison.
^ lb. butter.
3 oz. bacon.
A little flour.
^ pint sour cream.
^ pint stock.
Tablespoonful salt.
Rub the saddle over with a damp cloth, skin it care-
fully and lard it with the bacon cut into very thin strips.
Put the joint into the baking tin, strew salt over it,
pour over hot butter, and roast in a very hot oven,
adding the stock gradually, and finally the cream,
thickened with a little flour.
When done, which will be in about 30 minutes, re-
move the meat carefully in one piece from the bone, cut
slantingly into slices, and then replace in former position
on the bone for serving.
Rehkeule.
(Leg of Venison.)
Prepare in the same way as saddle. A leg weighing
4^ lbs. takes | hour to roast.
Rehblatt.
(Shoulder of Venison.)
Prepare in the same way as saddle. Allow ij hour
roasting time.
70
Wild und Gefliigel.
Hirschsteaks mit Burgnndersauce.
(Venison Cutlets with Burgundy Sauce.)
3 lbs. venison cut from the leg.
2 to 3 tablespoonsful Madeira.
6 oz. butter.
2 oz. mushrooms.
2 juniper berries.
i^ pint Burgundy sauce.
A drop or two of lemon juice.
Salt and pepper.
Cut the meat up into slices, beat it a little, sprinkle
with salt and pepper, roll in flour and fry in the butter
for lo minutes. Make a Burgundy sauce {see recipe,
page 62), add to it the mushrooms, juniper berries,
Madeira and lemon juice, and serve with the venison
cutlets.
Ragont von Hirschfleisch.
(Venison Ragout.)
z\ lbs. cold roast venison.
x\ pint brown " Grundsauce.
|, teaspoonful chopped onion.
I ,, raspberry jelly.
I gill venison gravy.
I gill red wine.
Lemon juice.
Cayenne.
Cut the venison into slices or dice. Boil up all in-
gredients with the gravy for 10 minutes and then put in
the venison to warm through before serving. Salt to
taste.
For the red wine may be substituted vinegar, a trifle
lemon essence, a pickled cucumber (saure Gurke), and
an apple. In either case, capers may be added.
Hasenbraten.
(Roast Hare.)
For 8 Persons. Time of Preparation : 2| hours.
\ pint water with \ teaspoonful I i hare.
Liebig's Meat Extract dis- 2 oz. bacon.
solved in it. \ pint cream.
A trifle flour. 2 oz. butter.
Salt.
Draw the hare, chop off the ribs and front legs.
Wash it once in lukewarm water and several times in
Game and Poultry. 71
cold water. Then skin very carefully, remove all fat
and lard very thoroughly with the bacon cut into
strips.
Place the hare in a baking tin, pour the butter, hot,
over It and roast, basting continually and adding,
alternately, the water with the Meat Extract and the
cream thickened with a little flour.
Allow about 45 minutes roasting time for a young
Carve before serving, then place together again in its
original shape, pouring over it some of the gravy in
which it has been cooked.
Should the hare be somewhat old, lard it and then
rub it well with the following mixture : 2 tablespoonsful
red wine, i tablespoonful lemon juice, i tablespoonful
salad oil. Leave the hare soaking in this for two days
and then roast as above, adding, in addition, this mixture
in which it has lain.
Hasen-Salmi.
(Salmi of Hare.)
For 8 PersoTis.
I quart water.
1 roast hare with its gravy.
2 oz. onions.
Carrots.
Turnips.
A little celery.
Lemon peel and juice.
Time of Preparation : 2 hours.
2 oz. browned flour.
\ teaspoonful Meat Extract.
A pinch of cayenne.
A little sugar.
Peppercorns.
2 oz. mushrooms.
A gill red wine.
Roast the hare according to last recipe.
Remove the meat from the bones and cut it up into
slices.
Chop up the bones quite small and boil for an hour
with onions, carrots, turnips, celery, lemon peel and
peppercorns in a quart of water, till the broth is reduced
to I pint in quantity.
Brown the flour, mix it smoothly with a little cold
water and boil it with this hare broth for 10 minutes.
Strain through a sieve, stir in half a teaspoonful of Meat
Extract, and add it to the gravy in which the hare has
been roasted.
72 Wild und Geflugel.
Chop up the mushrooms finely (if fresh ones are used,
warm them through in a little butter), and add them to
the gravy, with the red wine, flavouring with cayenne,
lemon juice and a little sugar. Bring to the boil.
The meat of the front legs should then be pounded in
a mortar and added to this sauce, which must not
be allowed to boil any longer. Place in it the slices of
hare and serve. Garnish the dish with little crescents
of pastry, baked a delicate brown.
Gebratene Rebhiihner.
(Roast PARTRrocES.)
For 6 Persons. Time of Preparation : 2 hours.
Salt.
2 young partridges.
6 oz. butter.
\ pint stock.
\ pint sour cream.
, A little flour.
4 oz. bacon.
Pluck, draw and singe the birds, wash in cold water,
dry with a cloth and rub over with salt. Tie thin slices
of bacon round them and place in the baking tin,
in which the butter has first been browned. Roast for
about I to I hour, basting continually, and adding
alternately the stock (for which may be substituted
Liebig's Meat Extract dissolved in water), and cream.
When done, take out, strain the gravy and serve with
them.
The birds may be carved in the kitchen, the pieces
being arranged in the centre of the dish and round them
a border of macaroni with tomato puree, or little potato
dumplings, first boiled and then fried. (See recipe :
Kartoffelklosse, page 22.)
Rebhahn-Potrafka.
(Partridge Potrafka.)
Prepare as Duck Potrafka {see recipe, page 82),
allowing 3 partridges to 6 persons. An excellent
dish.
Game and Poultry.
73
Rebhuhn-Salmi.
(Salmi of Partridge.)
For 6 Persons.
Time of Preparation : 3J hours.
4 partridges roasted without
cream.
\ pint strong brown " Grund-
sauce."
I gill red wine.
I apple.
A little sugar.
Lemon
I pint water.
\ teaspoonful Liebig's Meat
Extract.
I oz. chopped onions.
I oz. German breadcrumbs
(Schwarzbrot).
Peppercorns,
juice.
Roast the partridges according to above recipe, allow
them to cool, then remove the meat from the bones and
cut up three-quarters of it into small dice. Pound the
rest in a mortar.
Chop up the bones and boil them for half an hour in
a pint of water, with an apple, onions, a little sugar
and peppercorns. Strain through a sieve, stir in the
Meat Extract and the breadcrumbs and add to the gravy
in which the partridges have been roasted, mixed with
the brown sauce, prepared according to recipe on
page 55-
Flavour with wine, lemon juice and salt, boil up and
stir in first the pounded meat and then the sliced meat.
The addition of truffles is a great improvement.
Garnish with little crescents of pastry, baked a delicate
brown.
Fasan.
(Pheasant.)
Prepare in the same manner as partridge, either
roasted or as Salmi.
Geschmorte jange Hiihner.
(Braised Chickens.)
Ford Persons. Time of Preparatioii : i| to 2 hours.
2 chickens, or
I capon.
4 oz. butter.
Parsley.
A teaspoonful potato^ flour.
Salt.
74 Wild und Gejliigel.
Truss, wash, and dry the chickens. Rub over well,
both inside and out, with salt and dredge with flour,
placing inside each bird a piece of butter and several
sprigs of parsley.
Brown 4 oz. butter in a saucepan, place in it the
chickens and baste till brown on all sides. Then braise,
adding water from time to time.
When the birds are done, take out, and thicken the
gravy with potato flour, which has been mixed smoothly
first in a little cold water. Bring to the boil and serve
with the chickens. The addition of a gill of sour cream
is a great improvement.
Huhn mit pikanter Sauce.
(Braised Chicken with Piquant Sauce.)
Braise the chicken according to previous recipe, and
cut up.
To make the piquant sauce, add to the gravy 2 table-
spoonsful of strong brown " Grundsauce " (j^^ recipe,
page 55), 2 tablespoonsful lemon juice, 2 tablespoonsful
red wine, i chopped Sardelle, a little sugar and a
pinch of pepper and boil up. Then add a teaspoonful
of chopped parsley and pour over the fowl.
Paprika-Hahn.
(Chicken A la Cayenne.)
Braise the chicken according to recipe, and cut up.
In making the gravy, substitute wheaten flour for the
potato flour to thicken and boil up with half a teaspoon-
ful of chopped onion and half a teaspoonful of cayenne.
Pour over the chicken and serve with a border of
macaroni or rice.
Ragout von Huhn.
(Chicken Ragout.)
J^or 6 Persons. Time of Preparation : 3 hours.
2 chickens, or 2 to 3 Sardellen.
I capon. A few mushrooms.
I pint strong brown " Grund- A little lemon juice,
sauce." White wine to flavour.
Game and Poultry. 75
Braise the chickens {see previous recipe) and cut
them up.
Add to the gravy the strong brown sauce {see recipe,
PS'ge 55) and the mushrooms. Boil up and flavour with
the Sardellen chopped finely, lemon juice, and white
wine, and pour over the chicken.
The Same, Richer.
Cut up the meat from the breast in slices, and cut off
the drumsticks. The remaining meat should be removed
from the bones and pounded in a mortar, and added to
the sauce, which is flavoured as above. The sliced
meat and drumsticks are then served in this sauce.
A further improvement is the addition of calves' sweet-
breads and little balls made of veal or fish. {See
Kalbfleisch- and Fischklosschen, pp. 20 and 43.) 2 oz,
caviar or some oysters may be substituted for the
Sardellen.
Frikassee '
iron Huhn.
(Chicken Fricassee.)
For ID Persons.
Time of Preparation : 2,\ hours.
2 chickens.
6 yolks.
2 calves' tongues.
1 lb. fish, minced.
\ lb. sweetbread.
\ lb. pork, ,,
Carrots.
2 oz. breadcrumbs.
Turnips.
Lemon juice.
An onion.
Mushrooms.
15 crayfish.
Capers.
2-|- pints fricassee
sauce.
Sardellen.
Cauliflower or
A little Madeira.
Asparagus.
A few peppercorns.
PufF paste.
Chopped parsley.
3 whole eggs.
2 oz. butter.
Put on to boil, in
2 q
uarts water, the chickens.
tongues, and sweetbreads \
dth carrots, turnips, onion
and a few peppercorns. The sweetbreads not needing
so long to cook are taken out first and rinsed at once in
cold water.
When the tongue is cooked, skin it and keep it warm
in a little of the broth, with the chickens.
76 Wild und Geflugel.
Chop up or mince the fish finely and make it into
little fish balls with 1 oz.> breadcrumbs, i^ oz. butter and
an egg.
Mince the pork and make up also into little balls with
an &%g,, \ oz. butter and \ oz. breadcrumbs. Boil
both sets of balls in the chicken broth.
Boil the crayfish in salt water and stuff the heads with
the following stuffing : i ^^g, \ oz. breadcrumbs, \ oz.
butter, some chopped parsley, the chicken livers chopped
finely, the meat out of the crayfish claws and salt.
Boil the stuffed crayfish heads in the chicken broth.
Cut up the chickens into small portions, the sweet-
breads and tongues into slices and arrange on a dish
with the meat and fish balls.
Make a fricassee sauce (see recipe, page 57), using
the chicken broth for the purpose, and flavour it with
lemon juice, mushrooms, capers, Sardellen and a little
Madeira, and stir in the yolks of 6 eggs.
Pour the sauce over the meat.
Garnish with the stuffed crayfish, cauliflower or
asparagus, little crescents of puff paste, baked a delicate
brown, and parsley.
Reis mit Hnhn.
(Chicken Rice.)
For 6 Persons. Time of Preparation : 2 hours.
\ lb. rice.
2 chickens,
i^ pint water.
I onion.
I tablespoonful chopped
parsley.
f pint fricassee sauce.
I tablespoonful salt.
Soup herbs (carrots, turnips,
parsley root, celery,
etc.).
A little Meat Extract.
Scald the rice well and fill with it the bottom of a well-
buttered pudding mould, that has a tightly-fitting lid to
it. Cut each chicken into 6 pieces, sprinkle with the
parsley and lay on the rice. Dissolve the butter, boil it
up with the water and salt, and pour into the mould.
Close the latter and boil for 2 hours.
With the giblets, soup herbs and a little Meat Extract,
make f pint stock and with it prepare a fricassee sauce.
(See recipe, page 57.)
Game and Poultry. 77
Turn out the chicken and rice on to a deep dish and
serve with the sauce.
Tomato puree, green peas and cauliflower, or
chopped mushrooms may be cooked with the chicken
and rice and greatly improve the flavour of the dish.
Perlhuhn.
(Guinea Fowl.)
Prepare in the same manner as capon and chicken,
also for ragouts and fricassees.
Geschmorte Tauben.
(Braised Pigeons.)
For 6 Persons. Time of Preparation : 2 hours.
6 young pigeons.
4 oz. butter.
I gill cream.
I teaspoonful flour.
I ,, minced pork.
1 oz. breadcrumbs,
f oz. butter.
2 eggs.
I yolk.
Nutmeg and salt to taste.
Wash and dry the pigeons well and rub over, inside
and out, with salt. Chop up the livers, gizzards and
hearts very finely and mix with the eggs, breadcrumbs,
parsley and a little nutmeg and salt to taste, to form a
stuffing with which the crops are filled.
Braise the pigeons in 4 oz. butter, adding water from
time to time, and finally (when the pigeons are done
and taken out) a gill of cream, thickened with a tea-
spoonful of flour, to form a sauce, which should be
brought to the boil.
The pigeons may be served with a border of stewed
chestnuts, or of rice and green peas, in the latter case the
dish is called " Rizi Pizi."
Tanben-Frikassee.
(Pigeon Fricassee.)
This is prepared in the same manner as Chicken
Fricassee. (See recipe, page 75.)
78 WzM und Gefiugel.
Pute Oder Truthahn.
(Roast Turkey.)
For 8 Persons. Time of Preparation : 3J hours.
One turkey. | f lb. butter.
(For the stuffing.^
1 oz. breadcrumbs.
4 oz. butter.
2 eggs.
2 oz. pork fat.
4J oz. boiled lean pork.
2 boiled pigs' kidneys.
5 oz. cold roast veal.
The turkey liver.
2 oz. bacon.
\ teaspoonful chopped onions.
I oz. fresh truffles.
(or \ oz. dried truffles.)
Some chopped parsley.
A pinch of pepper and salt.
Pass the pork fat, lean boiled pork and roast veal
twice through the mincing machine. Boil the kidneys,
cut them into dice, mix the fat, pork, veal and kidneys
with the breadcrumbs, eggs, finely-chopped truffles,
onions, salt and pepper to form a stuffing. Fill the
crop of the turkey with this and then sew it together.
Rub the turkey inside with salt, chopped parsley and
lemon juice, and rub salt over the outside of the turkey
also. Place then in a deep baking tin with a pint of
boiling water. For 15 to 20 minutes, let the turkey stew
in the water alone. Then add | lb. browned butter and
roast, basting well, till done.
Truthahn-Frikassee and Bagoat.
(Turkey Fricassee and Ragout.)
These are prepared in the same manner as Chicken
Fricassee and Ragout.
Gansebraten.
(Roast Goose.)
Rub the goose over, inside and out, with salt. Place
in it several stalks of marjoram and fill with little apples,
then sewing together. The apples should be cored, but
Game and Poultry. 79
not peeled. For only apples may be substituted a
mixture of i lb. apples, peeled and cut up, \ lb.
sultanas, and a tablespoonful each of sugar and bread-
crumbs ; or a mixture of i lb. apples, peeled and cut up,
and I lb. chestnuts, boiled and peeled.
Place the goose breast downwards, in the deep baking-
pan, pour over it a pint of boiling water, place an onion
in the tin, and put into a mediumly hot oven. Let it
remain so for half an hour, then turn it. Prick the
skin round the wings and legs frequently, to let the fat
run out. Baste well and add more water whenever it
has boiled away in cooking and the goose is roasting
too quickly. The roasting should occupy from 2 to 2^
hours, and the goose should be then of a bright brown
colour. At the very last, a few spoonsful of cold water
should be poured over the goose, which should then be
allowed to continue roasting for a few minutes, that the
skin may become crisp.
Remove the fat from the gravy, which may be
thickened with a little flour or grated Pfefferkuchen.
Ganseklein.
(Goose Giblets.)
Head, neck, g-izzard, heart,
feet, and the greater part of
the wing-s.
\ teaspoonful chopped parsley.
Peppercorns.
Carrots and turnips.
I quart water.
3 oz. flour.
2 oz. butter.
Clean the giblets, etc., well, cut the wings and neck
into small pieces, scald the feet and skin them. Put
on in boiling water with carrots and turnips and a
little celery and peppercorns and stew until done. Then
take out the giblets and strain off the broth.
Prepare a white " Grundsauce " (see recipe, page 55)
with the butter, flour, and the broth, which should have
boiled down to about i^ pint. Flavour with finely-
chopped parsley and pour over the giblets.
Little meat balls, or Semmel- or Kartoffelklosse
(see recipes, page 22) boiled in the sauce, are an
improvement to this dish.
8o Wild und Geflugel.
Ganseklein auf polnische Art.
(Goose Giblets, Polish Fashion.)
Stew the giblets as directed in previous recipe. With
the broth prepare, however, a brown " Grundsauce "
{see recipe, page 55) and boil up in it ^ lb. apples,
sliced, flavouring with a little marjoram, sugar and
vinegar, and serving with little meat balls of pork (made;
with \ lb. pork, i &^^ and \ oz. breadcrumbs) or fried
sausages.
Ganse-Weisssauer.
(Goose in Aspic.)
1 goose, weighing about 9 or
ID lbs.
4 pigs' trotters.
4 large onions.
2 slices lemon.
Tarragon vinegar.
2 large parsley roots.
Some celery.
Marjoram.
One small piece of ginger.
Peppercorns.
7 pints water.
Salt.
Cut the goose up into small pieces. Clean the trotters
well and chop them quite small. Put them on to
boil in 3j pints water, skim well, and boil briskly for
half an hour. Then add the pieces of goose and the
remaining 3|- pints water, and when it has again been-
well skimmed, add the onion, celery, parsley, marjoram,
peppercorns, salt and vinegar. Boil till all is tender.
Then take out the pieces of goose and arrange on a deep
dish. Strain off the broth (reduced to about 2 quarts),
remove any fat, add more vinegar and salt if necessary
clear with white of ^^^ and pounded eggshells, strain
through a cloth and pour over the meat. Should
gelatine be used instead of pigs' trotters, reckon \ oz. to
each quart of broth.
Gebratene Gans auf mecklenburgische Art.
(Roast Goose in Mecklenburg Manner.)
Draw and clean the goose in the usual way and stuff
it with the following mixture : Peel and core 8 apples
and cut them into quarters. Mix with them 14 oz.
Game and Poultry. 8i
sultanas and currants and add a little cinnamon. Mix
with 3 handfuls of fine breadcrumbs and 2 beaten-up
eggs.
Stuflf the goose with this and put it in a baking-pan
with \ pint water. Spread butter over it and bake 2
hours, basting frequently.
While the goose is cooking, shred a medium-sized red
cabbage and put it on to simmer in a little stock. When
nearly soft, add 6 small sausages, slightly fried in goose
fat, and when the cabbage is quite soft, stir in 3 table-
spoonsful vinegar.
When the goose has been roasted a nice brown, serve
it with the red cabbage and sausages. Add a little
broth to the gravy, boil it up and strain it.
Gesohmorte Ente.
(Braised Duck.)
Brown 2 oz. butter in a deep baking-pan. Place in it
the duck, prepared as in the recipe for goose, and baste
well. Then add a pint of stock (or water with half a
teaspoonful of Liebig's Meat Extract dissolved in it)
and some soup herbs, such as carrots, turnips, and a
little celery and parsley root, and braise the duck in
this, turning frequently, and adding water whenever the
gravy seems much reduced in quantity. When the
duck is done, take out, and cut up.
Thicken the gravy with a very little flour and pour
over the duck, which may be served with various vege-
tables arranged in little heaps around it.
Geschmorte Ente mit Maronen.
(Braised Duck with Chestnuts.)
Braise the duck as in previous recipe. When cooked,
add I gill red wine, a little lemon peel and i lb.
stewed chestnuts. When the duck has stewed in this
for 5 minutes, take it out and cut it up.
Arrange the pieces in the centre of the dish, the chest-
nuts in a border around it, outside them baked apples
and little roasted potatoes, and pour over the sauce.
G
1 duck.
2 oz. dried Steinpilze.
^ lb. minced pork.
1 egg-
2 OZ. butter.
i oz. breadcrumbs.
82 H^?7^ und GeflUgel.
Ente-Potrafka.
(Polish Duck Ragout.)
F'or 6 Persons. Time of Preparation : 4 hours.
J pint sour cream.
3 oz. onions.
I oz. flour.
Peppercorns.
I teaspoonful Liebig's Meat
Extract.
Salt.
Rub the duck well with salt (inside and out), place a few
stalks of marjoram inside it and roast it a nice brown.
Cut the giblets up into small pieces and boil with
onions, salt and i quart water, till the broth is boiled
down to about f pint. Then strain off. Wash the
Steinpilze and boil for 10 minutes in the broth with a
little Meat Extract ; then chop finely.
Mince the pork and liver finely and mix with i ^%^,
\ oz. breadcrumbs and a teaspoonful of chopped Stein-
pilze. Make up into small sausage-shaped rolls, half an
inch thick and an inch long, and fry them for 3
minutes in 2 oz. butter.
Place the roasted duck on a board and chop it up into
10 to 12 pieces.
Remove fat from the gravy, add the broth to it, half
a pint of sour cream, thickened with i oz. flour and the
remaining chopped Steinpilze. Boil up once more, put
in the little meat rolls and let them warm through in
the same for 2 minutes. Pour the sauce first into a
mediumly-deep dish, then put the pieces of duck in the
centre, round them the little meat rolls, and outside
them a border of macaroni and little baked potatoes.
Entenklein. (Duck Giblets.)
Prepare in the same manner as Goose Giblets {see
recipe, page 79).
Ente in Gel^e. (Duck in Aspic)
Prepare in the same manner as Goose in Aspic {see
recipe, page 80).
Entenbraten. (Roast Duck.)
Prepare in the same manner as Roast Goose {see
recipe, page 78).
RINDFLEISCH.
{Beef.)
Rinderbrast gerollt.
(Rolled Breast of Beef.)
For 6 Persons. Time of Preparation : 4 hours.
4 lbs. meat. | 2 quarts water.
I oz. salt.
Take out the bones, roll the meat, tie round with
string and boil gently for 3 hours.
Serve with horseradish sauce.
The meat may also be served, cut into slices, on a flat
dish with little heaps of various vegetables arranged
round it. The vegetables, such as peas, beans, cauli-
flower and also rice, or macaroni, should have been
boiled in broth, either stock or water with Meat Extract
dissolved in it. Butter dissolved in some of this
vegetable broth should then be poured over the
vegetables.
Gedampftes Rindfleisoh.
(Stewed Beef.)
For 6 Persons. Time of Preparation: 4 hours.
3 lbs. breast of beef. | 2\ pints water.
Soup herbs.
Remove the bones and put them on to boil in 2\ pints
water. When they have boiled for an hour, take
them out and put into the water the soup herbs, cut up,
84
Rindfieisch.
and the meat, which has meanwhile been well beaten,
rolled together and tied up with string.
Simmer for 3 hours. The broth must only just cover
the meat.
When the meat is ready, use the broth in preparation
of any sauce that may be preferred.
The dish may be garnished with little heaps of various
vegetables.
Rindersauerbraten.
For 6 Persons.
Time of Preparation : 3 hours.
A pinch of salt.
\ pint water in which \ tea-
spoonful Meat Extract is
dissolved.
2 oz. grated PfefFerkuchen or
I oz. flour, to thicken the
sauce.
J pint Tarragon vinegar.
2 to 3 lbs. meat.
I tablespoonful German
mustard.
I tablespoonful chopped onions.
I leaf of sage.
\ teaspoonful chopped thyme.
3 oz. butter.
A pinch of ground pepper.
Mix all the ingredients, with the exception of the
Pfefferkuchen, to a sauce the consistency of puree.
Place the meat in a small earthenware jar, pour the
sauce over it and tie down. Stand in a cool place for
3 or 4 days, turning daily.
On the fourth day, braise the meat in a saucepan
with 3 oz. butter. The sauce in which it has lain is
added gradually and the grated Pfefferkuchen strewn
over on serving.
It is an improvement if red wine be taken instead of
vinegar.
The meat can also be larded before being placed in
the sour mixture.
Binderschmorfleisch.
For 6 Persoiis.
3 lbs. meat.
1 oz. bacon.
2 oz. onions.
Soup herbs.
Time of Preparation : 3 to 3I hours.
\ oz. salt.
4 oz. butter or dripping.
A piece of dry crust.
I oz. flour.
A little spice.
Beef. 85
Beat the meat well and tie it together. Cut the bacon
into thin strips, sprinkle with pepper and salt, amd lard
the meat with it.
Rub the meat with the salt and dredge a little flour
over it.
Brown the butter or fat in a deep baking-pan, put into
it the meat and let it get brown on all sides. Then add
the onion, soup herbs, etc., and enough water for the
lower half of the meat to be always standing in a thickish
gravy.
When the meat is done, take it out, removing the
string, and prepare the sauce.
If it is not yet thick enough, add a little flour, then
strain through a sieve. A gill of sour cream, or of
butter-milk in which a little flour has been smoothly
mixed, may be added as an improvement. A further
improvement is the addition of 3 tablespoonsful of red
wine.
Binderschmorbraten mit Gemuse.
For 6 Persons. Time of Preparation : ^i hours.
4 heads of Kohlrabi with the
green.
6 oz. cauliflower, or
asparagus, or Brussels
sprouts, or mushrooms.
2 to 3 lbs. meat.
I lb. spring carrots.
1 pickled cucumber.
^ lb. potatoes.
2 oz. kidney beans.
6 or 8 oz. butter or dripping.
More butter or dripping must be taken than usual, as
the vegetables absorb a large amount of it.
The meat is cooked according to previous recipe and
the vegetables added gradually, first those that require
the longest time to cook. Use whatever vegetables are
in season — in winter, those in tins or bottles.
In the last 5 minutes, add the pickled cucumbers,
cut into slices. If chopped mushrooms are added, they
also must only stew 5 minutes.
The appearance of the dish is improved if some of the
vegetables are cooked separately in water with salt.
To serve, cut the meat into slices ; place them close
together again, lay the vegetables round in little heaps,
and pour over the sauce. Then place the vegetables,
86 Rindfieisch.
cooked in water, on the top of the meat and surround all
by a border of macaroni. A few stuffed tomatoes
among the vegetables improve the appearance of the
dish.
The Same, without Soup Herbs.
In the last half-hour add to the gravy the meat is
cooking in, 4 oz. mushrooms, 2 teaspoonsful chopped
onions, and i gill sour cream.
Instead of these, 2 oz. chopped onions and i tea-
spoonful pounded carraway seeds may be substituted,
or fresh or pickled cucumbers. The cucumbers must be
peeled, the seeds extracted and cut into slices, which are
cooked in the gravy for half an hour, with a little sugar,
I teaspoonful German mustard and a little vinegar.
Rinderroulade.
(Beef Olives.)
For 6 Persons. Time of Preparation : 3 hours.
2.\ to 3 lbs. meat without
bones.
4 oz. chopped bacon.
5 oz. breadcrumbs (German
bread, if possible).
4 oz. butter.
2 oz. finely chopped onions.
\ oz. salt.
I oz. flour.
A pinch of pepper.
Cut the meat into slices, about 8 oz. in weight, beat
them and sprinkle with salt and pepper.
Fry the breadcrumbs with i oz. butter, and while
still hot, mix with the chopped onion.
Spread the slices of meat with the chopped bacon, and
the fried breadcrumbs and onions, and roll together,
tieing the ends of the little rolls with string, or skew-
ering them.
Dredge the " Rouladen " with flour, brown the butter,
put in the " Rouladen," and brown them on all sides.
Then add sufficient water to enable them to stew in a
gravy of the same thick consistency as that in which the
braised beef is cooked.
Sour cream may be added to the sauce, which may
also be flavoured with tomatoes, red wine or Madeira.
Sardellen and pickled onions, both chopped finely,
may be substituted for the stuffing.
Beef. 87
Deatsohes Beefsteak.
(German Beefsteaks.)
Forepersons. Time of Preparation : i hour
2| lbs. lean meat.
I tablespoonful salt.
5 oz. butter.
X oz. breadcrumbs.
A pinch of pepper.
Pass the meat through the mincing machine. Mix
the breadcrumbs well with an oz. of butter, the salt and
pepper, and add to the meat.
Make 12 round rissoles, flattened. Dip a knife in
water and trace squares on the rissoles with the back
of it.
Fry in the remainder of the butter for 4 minutes,
turning 4 times.
Poached eggs may be served on the " beefsteaks,"
and they may be garnished with Sardellen or pickled
cucumbers, cut into slices.
(Prussian Cutlets.)
i-J lb. lean beef, mutton or
veal.
3 oz. fat.
I dessertspoonful chopped
onion.
A little grated nutmeg.
Salt and pepper to taste.
Pass the meat twice through the mincing machine
and thoroughly mix in the other ingredients. Divide
into portions and press into the shape of cutlets. Insert
a little piece of macaroni at the thin end of each to look
like a bone. Brush over with &^^ and sprinkle with
breadcrumbs. Fry in hot fat till a nice brown. Place
in a circle on a hot dish, with a garnish of vegetables in
the centre.
Bindfleischreste mit Aepfeln.
(Cold Beef with Apples.)
For 6 Persons. Time of Preparation : i hour.
T lb. cold beef. | \\ pint brown sauce.
I lb. apples.
88 Rindfieisch.
Cut the apples into slices and stew in the brown sauce
{see recipe, page 55). Flavour sauce with lemon juice
or vinegar and a little sugar and place the slices of cold
beef in it just long enough to warm through.
Pickled cucumbers may be substituted for apples.
Restepudding.
(Remnant Puddtng.)
For 6 Persons. Time of Preparation : 2\ hours.
1 lb. boiled or roast cold
meat.
\ lb. bacon.
2 oz. breadcrumbs.
4 tablespoonsful stock.
5 eggs.
2 or 3 Sardellen.
I teaspoonful chopped parsley.
I ,, ,, onion.
Pepper and salt to taste.
Pass the meat through the mincing machine, mix
thoroughly with all other ingredients, put into a well-
buttered pudding basin and boil for i^ hour.
Serve with Sardellen, Mustard, or Fricassee Sauce.
Kinder- und Kalbszunge.
(Ox AND Calves' Tongues.)
Cut off the gullet portion, scald and scrape the tongue
and boil it in 3^ quarts water, with i oz. salt and soup
herbs.
Cut the tongue into slices and serve with any of the
following sauces : Madeira, Burgundy, Sardelle, Raisin,
Mustard or Horseradish. {See the various recipes.)
Rinderzungen-Ragout.
(Ox Tongue Ragout.)
For 12 to 14 Persons. Time of Preparation : 4 hours.
1 ox tongue.
1 lb. calves' sweetbreads.
2 ox brains.
I quart Madeira or Burgundy
sauce.
\ lb. pork, made into meat
balls with i e^^^ and | oz.
breadcrumbs.
\ lb. bottled button mush-
rooms.
K little lemon juice.
Beef. 89
Boil an ox tongue according to recipe, and then the
meat balls and the sweetbreads in the same broth.
Boil the brains {see recipe) and fry them in butter.
With the broth make a Burgundy or Madeira sauce.
Cut the tongue and sweetbreads into slices.
Chop up half the quantity of mushrooms, slice the
rest. Flavour the sauce with lemon juice and the
chopped mushrooms.
Then add all the meat to the sauce, keeping back a few
meat balls and the brains to garnish the dish.
The dish may be further garnished with little stewed
onions, stuffed tomatoes, or stewed chestnuts. A ring
of rice may be placed round the ragout.
Rinderleber geschmort.
(Braised Ox Liver.)
For 6 Persons. Time of Preparation : 3 hours.
2\ lbs. liver.
4 oz. bacon.
\ pint sour cream.
\ pint water with a teaspoonful
Meat Extract dissolved in it.
I oz. flour.
4 oz. butter.
I quart milk.
I onion.
Soup herbs.
Salt.
A little spice.
Skin the liver, and soak it in the milk for \\ hour.
Then lard it with strips of the bacon.
Brown the butter, put into it the liver, salt, spice,
onion, and soup herbs. Stew gently for \\ to 2 hours,
adding the broth gradually, and finally the cream,
thickened with flour.
Pass the sauce through a sieve and pour it over the
liver on serving.
Rinderbragen.
(Ox Brains.)
For 4 Persons. Time of Preparation : i hour.
Soak an ox brain in water containing vinegar or
lemon juice, i teaspoonful to half a pint. Then boil
90
Rindfleisch.
for 12 minutes in another lot of water, with lemon juice
and salt and place on a sieve to drain.
Cut into four slices, roll in flour, t.^^ and bread-
crumbs, and fry in butter.
Garnish with Sardellen, slices of lemon and parsley.
Madeira Sauce may be served with the brains.
Ungarisches Gonlasch.
(Hungarian Goulasch.)
For 6 Persons.
Time of Preparation : 3 hours.
3 lbs. beef, without bones.
6 oz. bacon, cut into dice.
\ pint cream, in which i des-
sertspoonful flour has been
smoothly mixed.
4 oz. chopped onion.
\ teaspoonful cayenne.
A pinch of salt.
,, ,, ,, pepper.
I" pint water, in which \ tea-
spoonful Liebig's Meat Ex-
tract is dissolved.
Place the meat and bacon, both cut into dice, with the
onions, salt and pepper into a saucepan. Pour over
them the water, in which the Meat Extract has been
dissolved and simmer gently, with the lid of the sauce-
pan on, for I hour. Then add the cream and cayenne
and continue simmering gently until the meat is quite
tender. Should the gravy then be at all thin, it may be
thickened by the addition of flour.
KALBFLEISCH.
(Veal.)
Gekochtes Kalbfleisch mit Frikassee Sauce.
(Boiled Veal with Fricassee Sauce.)
Time of Preparation : 2 hours.
3 oz. butter.
Soup herbs.
1 teaspoonful capers.
3 oz. flour.
2 tablespoonsful salt.
For 6 Persons.
2 to 3 lbs. veal.
1 onion.
A little spice.
2 yolks of eg'gs.
Lemon juice.
Wash the meat with cold water, cut up into pieces
large enough for a helping, put into a saucepan, add
the soup herbs, onion and salt, pour boiling water over
to nearly cover, and stew till tender. Then strain off the
broth.
Brown the butter and flour, and add to the broth to
make a sauce. Boil up, add the capers and 2 yolks of
eggs and flavour with lemon juice.
Macaroni may be served with this dish, and cauli-
flower boiled with the veal is an improvement.
Feines Frikassee von Kalbfleisch.
(Fricassee of Veal.)
For 6 Persons. Time of Preparation : 2 hours.
1 1 lb. knuckle of veal.
I lb. tinned asparagus heads.
6 yolks of eggs.
A little spice.
I tablespoonful chopped
mushrooms.
I tablespoonful lemon juice.
A little Meat Extract.
^ teaspoonful sugar.
2^ pints water.
3 oz. butter.
2 oz. butter.
I gill Rhine wine or Moselle.
I onion.
I parsley root.
92
Kalbfleisch.
Boil the onion, parsley root, and spice in the water
for half an hour, then add the Meat Extract.
Cut the veal into dice and boil in the broth with salt
till tender, but not too soft. Strain off the broth.
Brown the flour and butter and add the broth (which
should be nearly a pint) with half the wine, 4 table-
spoonsful of water in which the asparagus has been
boiled and the chopped mushrooms, and finally the
yolks of eggs well beaten with the lemon juice and the
remaining wine.
Warm up the meat and asparagus in this sauce and
serve.
Gesohmortes Kalbfleisch.
(Braised Veal.)
For 6 Persons.
Time of Preparation : 2 hours.
4^ lbs. veal.
\ lb. butter.
I pint water in which i tea-
spoonful Liebig's Meat Ex-
tract is dissolved.
Salt.
Soup herbs.
I oz. flour.
I onion.
A little spice.
Lemon juice.
Scald the veal and then braise it in a saucepan in the
browned butter, with the onion, soup herbs, and spice,
adding the broth gradually. When the meat is done,
strain off the gravy and thicken with flour. Greatly
improved by the addition of chopped mushrooms or
half a pint of cream.
Geschmortes Kalbfleisch mit legierter Sauce.
(Braised Veal with Egg Sauce.)
For 6 Persons.
Time of Preparation : \\ hour.
3^- lbs. veal.
i lb. butter.
\ pint water in which \ tea-
spoonful Liebig-'s Meat Ex-
tract is dissolved.
I teaspoonful chopped onion.
3 yolks of eggs.
Lemon juice.
Salt.
Pepper.
Veal. 93:
Brown the butter. Rub over the meat with salt, dust
it with flour, and put it with the butter, previously
browned, into a deep baking-pan in the oven. After
half an hour, add the onion, salt and pepper, and then
gradually the broth. When the meat is done, take it
out, cut into slices and stand aside to keep warm.
Let the gravy boil up, thicken with flour, flavour with
lemon juice, stir in the yolks of eggs, and pour over the
slices of meat. The sauce may be greatly improved by
the addition of chopped Sardellen, mushrooms or
caviar.
Serve with a border of macaroni, or little fried potatoes.
Geschmorte Kalbsschnitzel.
(Braised Veal Cutlets.)
For 6 Persons. Time of Preparation : i|- hour.
if lb. veal cutlets
4 oz. butter.
teaspoonful Meat Extract
dissolved in ^ pint water.
I pint thick Bechamel sauce
Dust the cutlets with flour, slightly fry on both sides
in the butter and then put into a saucepan. Pour the
butter over them and braise, adding the broth gradually.
Just before serving, add the Bechamel sauce, or merely
well thicken with flour and add a little more water.
Serve with potatoes, rice and pickled cucumbers..
(Salzgurken and Senfgurken.)
Kalbfieisch-Roulade.
(Veal Olives.)
These are prepared in the same way as Beef Olives.
Kalbsbraten-Pudding.
(Roast Veal Pudding.)
I lb. cold roast veal (chopped
fine).
4 yolks of eggs.
4 whites of eggs.
I oz. butter.
I oz. breadcrumbs.
I tablespoonful cream.
I lb. fresh pork.
3 Sardellen (chopped fine).
Salt.
Pepper.
94 Kalbfleisch.
Pass the pork twice through the mincing machine and
mix well with the finely chopped veal and other ingre-
dients, adding the well-whisked whites of eggs last.
Fill a well-buttered mould or basin and boil for i hour.
Serve with Caper or Sardellen Sauce.
\ lb. cold roast veal.
\ oz. chopped ham.
1 PfefFergurke (pickled cu-
cumber).
Kalbsbraten- Siilze.
(Veal Aspic.)
4 leaves gelatine.
\ pint water in which i tea-
spoonful Liebig's Meat Ex-
tract is dissolved.
Vinegar.
Peel the cucumber and remove the seeds. Cut it and
the meat into dice. Dissolve 4 leaves of gelatine in the
broth and flavour with vinegar. Pour over the chopped
meat and cucumber.
Pour into a mould. When cold, turn out and serve
with Remouladen Sauce. (See recipe, page 67.)
Kalbfleisch in Gelee.
(Boiled Veal in Jelly.)
3 lbs. veal. A little spice.
onions. i parsley root.
\ oz. gelatine. 2 whites of eggs.
z\ pints water. \ pint Tarragon vinegar.
I tablespoonful salt.
Cut the meat up into slices or dice, put on in boiling
water, with salt, removing any scum, add the onions,
vinegar and parsley and boil till quite tender. Then
remove the meat, add gelatine to the broth (which
should have been boiled down to about half its original
quantity) clear with 2 whites of eggs and pour through
a sieve over the meat, which has been placed in a deep
mould.
When turned out, garnish with sliced pickled cucum-
bers and hard-boiled eggs and serve with Remouladen
Sauce (see recipe, page 67) or Mayonnaise.
Veal.
95
Ueberzogenes Kalbskotellett.
(Veal Cutlet with Ragout.)
For 6 Persons. Time of Preparation : 2 hours.
6 veal cutlets.
I calves' brain.
3 oz. butter.
^ lb. calves' sweetbread.
^ lb. veal cut into dice.
I oz. grated Parmesan cheese
I oz. grated roll.
Capers.
3 Sardellen or some chopped
mushrooms.
I gill white sauce, flavoured
with 1 tablespoonful lemon
juice and with 4 yolks of
eggs stirred into it.
Boil the sweetbreads and brains and chop them up
small. Stir them and all the other ingredients into the
sauce, so that the latter forms a thick ragout.
Beat the cutlets, dust them over with flour and fry
them slightly on both sides in 3 oz. butter for 2 minutes.
Then lay them on a flat, fireproof dish, and spread a
tablespoonful of the ragout on each cutlet. Sprinkle
each with Parmesan cheese and breadcrumbs and pour
over them the frying butter. Place the dish on a pan of
cold water in a hot oven and bake for about 5 minutes.
Kalbsleber.
(Calves' Liver.)
Por 6 Persons. Time of Preparation : i hour.
2 lbs. calves' liver.
4 oz. butter.
I gill cream, thickened with
a little flour.
2 oz. bacon.
\ teaspoonful chopped onion.
I gill strong broth.
A pinch of pepper.
A pinch of salt.
Skin the liver, lard it with the bacon, rub it over with
the pepper, salt and onion, and bake it in the oven in a
deep pan for 30 minutes in the butter, which must be
browned first, adding gradually the broth and cream.
Cut into slices and serve with a border of macaroni
and cauliflower. Sprinkle thickly with Parmesan cheese
and pour over it the sauce in which it has been stewed.
The liver may also be cut into slices and simply fried
in Q^^ and breadcrumbs.
96 Kalbfieisch.
Kalbsleber-Goalasch.
(Calves' Liver Goulasch.)
For 6 Persons. Time of Preparation : \ hour.
\\ lb. calves' liver.
I oz. chopped onion.
4 oz. butter.
\ tablespoonful salt.
I dessertspoonful flour.
Pinch of pepper.
Skin the liver and cut into small dice. Roll well in
flour, pepper and salt.
Brown the butter and throw in the onions and
liver and fry for 2 minutes, shaking to and fro
continually.
Serve on a very hot dish with a border of rice or
macaroni, or of little roast potatoes. Hand round with
pickled cucumbers (Senfgurken).
Kalbsleber-Elosse.
(Calves'
Liver Dumplings.)
For 6 Persons.
Time of Preparation : ij^ hour.
I lb. calves' liver.
1 oz. breadcrumbs.
4 oz. flour.
3 oz. bacon.
2 tablespoonsful salt
2 eggs.
2 extra yolks.
I oz. butter.
1 oz. bread cut into dice.
2 rubbed sage leaves.
I teaspoonful rubbed marjoram.
Skin the liver, pass through the mincing machine,,
then mix well together with the eggs, extra yolks, salt,
pepper, marjoram and sage.
Cut the bread into dice and fry in the butter and stir
into the mixture.
Form into little dumplings, throw into boiling water
and boil for 10 minutes. Then sprinkle breadcrumbs
over them and pour over the browned butter.
Serve with Sauerkohl, Schmorkohl, Schmorgurken,
potato dishes prepared with vinegar, and lettuce
salad.
Should the mixture be too firm, add a little milk, if
not firm enough, a little more flour.
Veal.'
Kalbsleber-Brot (Pain).
(Calves' Liver Pat6).
97
Time of Preparation : 2 hours,
i^ lb. calves' liver,
f lb. pork fat.
6 oz. fat bacon.
4 eggs.
\ teaspoonful chopped onion.
^ ,, rubbed marjoram.
A pinch of pepper.
I tablespoonful salt.
Pass the liver and fat several times through the
mincing machine, stir in the eggs, then pass through
a sieve and add salt and herbs, (The addition of some
chopped truffles is a great improvement.) Line a round
mould with the bacon cut into very thin slices, fill up
with the meat, place a few slices of bacon on the top,
and bake in the oven for an hour, standing the mould
in a pan of water.
Serve with a piquant sauce. If served cold, garnish
with aspic.
Gekochte Kalbsmilch.
(BoijLED Calves' Sweetbread.)
These are soaked and boiled in water for 40 minutes
with salt, and served with various sauces, such as
Madeira, Mushroom, Sardellen or Crayfish.
For 6 persons reckon lyi lb. sweetbreads and ^ pint
sauce.
Geschmorte Kalbsmilch.
(Braised Calves' Sweetbread.)
For 6 Persons. Time of Preparation : i hour.
\\ lb. sweetbread.
I tablespoonful lemon juice.
I gill stock.
\ tablespoonful salt.
1 teaspoonful flour.
2 oz. butter.
Soak the sweetbreads and boil, in boiling water, for
10 minutes. Cut into slices about half an inch thick and
roll in flour.
Brown the butter in a saucepan and put in the slices
of sweetbread. Add the stock, stew gently for 1 5 minutes,
and flavour the sauce with lemon juice. The sauce may
98 Kalbfleisch.
also be improved by the addition of cream, or Sardellen
and mushrooms.
Kalbsmilch-Pudding.
(Sweetbread Pudding.)
For 6 Persons. Time of Preparation : 3 hours.
2 tablespoonsful salt.
I lb. sweetbread.
6 oz. rice.
6 eggs.
I quart broth.
Soup herbs.
I „ chopped parsley.
4 oz. butter.
A pinch of pepper.
., >. ,, cayenne.
Soak the sweetbread and boil it with the soup herbs
in the broth for 15 minutes. Then take it out, strain off
the broth and boil the rice gently for an hour in the
latter. Ten minutes before it is finished, add 2 oz.
butter. Stand the rice on one side to get cool.
Cream the other 2 oz. butter, add the yolks, parsley
and pepper, and, alternately, the rice and whipped
white of ^^^, and finally, the sweetbread cut into small
dice.
Fill a well-buttered mould three-quarters full and boil
for \\ hour.
Serve with Sardellen, Crayfish or Caper Sauce. {See
Section : Sauces.) May also be garnished with various
vegetables, such as cauliflower, green peas, carrots,
asparagus or Brussels sprouts.
Kalbsmilch-Croqaettes.
(Sweetbread Croquettes.)
To make 12 Croquettes. TiTne of Preparation : 2 hours.
^ lb. sweetbread.
I leaf of gelatine.
I oz. butter.
1 oz. flour.
8 bottled mushrooms.
2 teaspoonsful Madeira.
6 oz. calves' tongue or cold
roast veal.
1 gill broth.
2 teaspoonsful lemon juice.
2 yolks of eggs.
Salt.
Boil the sweetbreads and tongue and cut into small
dice with the mushrooms. Make a white sauce of the
broth, butter and flour, boil it down to half its original
Veal. 99
quantity and flavour with lemon juice and salt. Dissolve
the gelatine and add to the sauce, with the Madeira
and yolks of eggs. Then add the other ingredients and
mix to a paste. Spread over a dish on which bread-
crumbs have been scattered and put a layer of bread-
crumbs on the top. Stand in a cool place for an hour.
Make up into 12 croquettes, roll in flour, agg and
breadcrumbs, and fry in butter or dripping. Wash some
parsley, dry it with a cloth, fry for half a minute and
garnish with it.
Serve the croquettes in a serviette.
Ealbsbragen.
(Calves' Brain.)
For 4 Persons. Time of Preparation : i hour.
Soak the brain first and then boil gently for 15 minutes
in I pint water with salt, a teaspoonful of vinegar,
onions and a little spice.
Drain on a sieve, cut lengthwise into 4 pieces, roll in
flour, Qgg and breadcrumbs, and fry in 2 oz. butter.
The dish may be garnished with Sardellen, and
Sardellen or Mushroom Sauce may be served with it.
If served cold, then substitute Mayonnaise or Remou-
laden Sauce.
Ragout fin in Muscheln.
(Ragout fin in Scallops.)
Quantity for 12 Scallop Shells.
2 calves' brains.
I „ tongue.
\ lb. calves' sweetbread
8 yolks of eggs.
10 button mushrooms.
Lemon juice to taste
2 oz. butter.
1 pint thick white sauce.
3 Sardellen.
2 to 3 tablespoonsful white
wine.
I oz. grated Parmesan cheese.
I teaspoonful capers.
Boil the brains, tongue and sweetbread. Then cut
the tongue into narrow strips, the sweetbread into dice,
and divide the brains into small pieces with a spoon.
Make a pint of thick white sauce, flavour with wine,
lemon juice, chopped mushrooms, Sardellen and capers.
lOO Kalbfleisch,
aad stir in the yolks of eggs. Pour the sauce over the
meat.
Butter the shells, strew breadcrumbs in them, then
fill up with the ragout, putting on top of each shell
another sprinkling of breadcrumbs and Parmesan
cheese.
Bake in a hot oven for a few minutes.
Kalbszunge mit hoUandischer Sance.
(Calves' Tongue with Dutch Sauce.)
For 6 Persons. Time of Preparation : 2 J hours.
Boil 3 small calves' tongues in i quart water and then
skin them. When cool, cut them into slices length-
wise, roll in t.g^ and breadcrumbs and fry them in 2 oz.
butter.
Use the water they have been boiled in to prepare a
Dutch sauce (see recipe, page 63). Pour over the slices
and serve.
This dish is improved by the addition of little meat
balls {see recipes, page 20) or button mushrooms.
Kalbfleischring.
(Border of Minced Veal.)
\ lb. veal.
2 oz. butter.
5 mushrooms.
\ lb. pork.
3 eggs.
1 gill milk.
2 tablespoonsful flour.
A pinch of pepper.
Heat half the quantity of the butter, the flour and the
milk, in a saucepan, stirring continuously till of the
consistency of dough. Then turn into a basin, stir till
cold and beat well with the remainder of the butter and
the yolks of the eggs. Add salt, pepper, the mushrooms
chopped finely and the whites of eggs, whisked well, and
finally the veal and pork which have been passed several
times through the mincing machine. Stir well and
when thoroughly mixed, fill a ring-shaped mould and
steam carefully for J to | hour.
Turn out the ring on to a flat dish and fill the centre
with asparagus, cauliflower, peas, Brussels sprouts,
meat or fish ragout, rice and green peas, etc.
HAMMELFLEISCH.
(Mutton.)
Hammelkeule wie Wild.
(Leg of Mutton as Mock Venison.)
Bone the mutton, beat it well and lard it with strips
of bacon. Place it in sour milk for 3 days and then
roast it (2^ hours to a 9 lb. leg) with 2 lbs. butter, pour-
ing in water from time to time. When the meat is done,
add to the gravy half a pint of sour cream, thickened
with a little flour, and J teaspoonful Liebig's Meat
Extract.
Hammelkeule mit Mostrioh.
(Leg of Mutton with Mustard Sauce.)
J lb. German mustard.
1 oz. chopped onion.
2 tablespoonsful salad oil.
I tablespoonful chopped
parsley.
I tablespoonful lemon juice.
2 rubbed sage leaves.
A pinch of pepper.
I gill broth made by dissolv-
ing J teaspoonful Liebig's
Meat Extract in water.
i lb. butter.
I tablespoonful Tarragon vinegar.
Bone, beat and lard the mutton and then place it
from 24 to 48 hours in a sauce composed of the above
ingredients.
Then roast in a deep pan in the oven with ^ lb.
butter, adding gradually the sauce in which it has lain.
The sauce may be thickened before serving with a
little flour, and improved by the addition of a little red
wine.
102 Hammelfleisch.
Hammelfleisch-Pudding.
(Mutton Pudding.)
For 6 Persons. Time of Preparation : 3^ hours,
i^ lb. lean mutton.
^ lb. bacon.
6 eggs.
2 oz. breadcrumbs.
6 Sardellen.
I tablespoonful capers.
I ,, chopped parsley.
I ,, German mustard.
2 tablespoonsful salt.
Pass the mutton and bacon twice through the mincing
machine. Soak the breadcrumbs in milk and stir to the
consistency of puree. Then add the eggs, salt, finely
chopped Sardellen, capers, parsley and mustard. Lastly,
stir in the meat and mix all well together.
Fill a well-buttered mould or basin and boil for 2
hours. Before the pudding is turned out, run a skewer
through a few times.
Serve with Caper, Onion or Sardellen Sauce.
Hammelzungen in Aspic.
(Sheeps' Tongues in Aspic.)
For 6 Persons. Time of Preparation : 3 hours.
6 sheeps' tongues.
\ teaspoonful Liebig's Meat
Extract.
I onion.
Soup herbs.
\ oz. gelatine.
I quart water.
1 gill Tarragon vinegar.
Spice.
2 whites of eggs.
2 tablespoonsful salt.
Scald the tongues and scrape them. Put them on to
boil with I quart water, onions, soup herbs, spice and
salt, and boil till very tender. Then remove the hard
skin and cut in half lengthwise.
Skim the fat off the broth, which should be reduced
to about I pint, and add the Meat Extract, gelatine and
Tarragon vinegar.
Clear with 2 whites of eggs, strain through a cloth
and pour over the sheeps' tongues, placed in glass
dishes.
SCHWEINEFLEISCH.
{Pork.)
Gekochtes saures Schweinefleisoh.
(Boiled Pork.)
For 8 Persons.
4^ lbs. pork.
I lb. onions.
■J- lb. apples.
2^ pints water.
I tablespoonful salt.
Time of Preparation : 2 hours.
A few peppercorns.
\ teaspoonful Liebig's Meat
Extract.
I oz. rice.
4 tablespoonsful vinegar.
Cut the meat into eight slices and put on in boiling
water with the onions, apples, peppercorns, salt and
rice. When it has boiled for an hour, add the vinegar.
The meat must be boiled till very tender and then
taken out and the gravy, to which a little Meat Extract
is added, strained through a sieve and poured over it.
Pears may be substituted for apples ; in this case,
after the gravy has been strained off, replace the pears
in it.
Schweineohren mit Senfsauce.
(Pigs' Ears with Mustard Sauce.)
For 6 Persons.
Time of Preparation : 3 hours.
3 large pigs' ears.
2 oz. butter.
2 oz. flour.
I apple.
^ teaspoonful Liebig's Meat
Extract.
I teaspoonful sugar.
A little rubbed marjoram.
A few peppercorns.
3 hard-boiled eggs.
4 oz. German mustard.
f tablespoonful chopped
onion.
3 tablespoonsful vinegar.
I , , salt.
2^ pints water.
I04 Schweinefleisch.
Wash the pigs' ears well, cut them in two lengthwise
and boil them, till very tender, in i quart water with
the marjoram, a whole onion, an apple, peppercorns,
and salt. Then take out, allow to cool, and cut up into
narrow strips.
Strain the broth, brown the butter and flour together
and add to it with the chopped onion to make a thick
sauce, adding the mustard, sugar, Meat Extract (dissolved
in half a pint of water), and the vinegar.
Boil up the pieces of ear once more in the sauce and
serve, garnished with hard-boiled eggs.
The ears may also be merely boiled in water with
salt, then when cold, cut into strips, rolled in flour,
^gg and breadcrumbs, fried in butter and served with
Remouladen Sauce (see recipe, page 67).
Gedampftes Schweinefleisch.
(Stewed Pork.)
For 6 Persons. Time of Preparation : z\ hours.
3 lbs. lean pork. i oz. flour.
I onion. i quart water.
I tablespoonful German Lemon juice,
mustard. Soup herbs.
Put on the meat, which should be well hung, in
boiling water, with salt, soup herbs, onion and mustard,
and boil till tender. There must only be sufficient water
in the saucepan to just cover the meat the whole time.
When done, remove the meat, thicken the gravy with
flour, strain, and skim off the fat.
Serve with little dumplings (Mehlkldsse), see recipe,
page 22.
The sauce is much improved if, during the last hour
of boiling, tomatoes are added, cut in slices and the seeds
removed. The sauce must then be rubbed through a sieve
and flavoured with sugar and a pinch of cayenne. In
this case, the meat is cut in slices, arranged in the centre
of the dish, the sauce poured over it, and surrounded by
a border of rice, Nudeln, or macaroni.
Pork.
105
Sohweineschmorbraten.
(Braised Pork.)
For 6 Persons. Time of Preparation : 2 hours.
3^ lbs. pork.
I onion.
I tablespoonful salt.
I dessertspoonful flour.
I pint water, wine, or
Weissbier.
\ teaspoonful Liebig's Meat Extract.
Wash and beat the meat well, sc^ld with boiling
water, dry with a cloth and rub over with salt.
Place in a saucepan with \ pint boiling water, and
boil briskly till the water has boiled away and the meat
browns. Or, the meat may be dredged with flour and
browned well in a frying pan with 2 oz. butter.
Then place the meat with water, wine, or Weissbier in
a saucepan, add onion and soup herbs, and braise.
When done, take out and thicken the gravy with flour.
Strain through a sieve, remove fat, add a pinch of
cayenne and a gill of cream, and stir in half a teaspoon-
ful of Meat Extract.
Tomatoes may also be added to the sauce, as in the
last recipe, or half a pound of apples, in which case the
cream and cayenne are omitted.
Schweinefleisch als Wild.
(Pork as Mock Venison.)
For 8 Persons. Time of Preparation : 3 hours.
2 oz. butter.
I teaspoonful flour.
I pint stock.
4^ lbs. pork.
^ pint sour cream.
3 juniper berries.
Remove most of the fat from the meat, beat it well and
lay it in milk for 4 days. Then take it out and rub it
over with salt.
Brown the butter in a deep baking-tin and lay the
meat in it. Baste well and roast in the oven, adding
the stock from time to time. (Half a pint of water with
Meat Extract dissolved in it may be substituted for
stock.)
io6
Schweinefleisch.
In the last half-hour of roasting add the cream, in
which the flour and pounded juniper berries have been
well stirred. A great improvement is the addition of
chopped mushrooms.
Pikante Schweinekenle.
(Piquant Leg of Pork.)
For 15 Persons.
Time of Preparation : 4 hours.
Leg of pork weighing about
II lbs.
1 finely chopped Sardelle.
2 leaves of sage.
4 cloves.
1 gill red wine.
2 J pints water with i teaspoon-
full Liebig's Meat Extract
dissolved in it.
2 tablespoonsful finely chopped
onion.
2 tablespoonsful salad oil.
3 ,, lemon juice
or vinegar.
2 tablespoonsful German
mustard.
I teaspoonful rubbed thyme.
I ,, ,, mar-
joram.
I tablespoonful red currant
jelly.
I tablespoonful flour.
Beat the leg of pork well, remove the crackling and
some of the fat and bone it.
Mix the marjoram, thyme, cloves, sage, currant jelly,
oil, wine, mustard, lemon juice or vinegar, and onions
thoroughly to the consistency of puree and rub well into
the meat. Then place latter in an earthenware vessel
which it must nearly fill. Boil up the water with salt,
add Meat Extract and pour over the meat, which must
remain in soak 24 to 48 hours in a cool place.
Then roast the joint, adding from time to time the
liquid in which it has lain. Before serving, thicken the
gravy with flour and improve, if desired, with cream.
Schweins-Carr6 mit Kirschen-Sauoe.
(CmNE OF Pork with Cherry Sauce.)
Bone a chine of pork, remove superfluous fat and roast
with the trimmings, sliced carrots and onions, salt and
pepper. Baste frequently and bake slowly, adding stock
or water occasionally, to prevent the meat browning.
Pork.
107
When almost cooked, place on a deep dish and
sprinkle over very thickly with breadcrumbs (in
preference, German bread) mixed with a little cinnamon
and castor sugar. Replace in a moderate oven and
bake for another 20 minutes till the crust is a light
brown.
Serve with a thick cherry sauce (see recipe, page 68).
Schinken in Burgnnder.
(Ham in Burgundy.)
For 12 Persons.
Time of Preparation : 5 hours.
I smoked ham weighing 9 lbs.
I lb. small onions.
I oz. sugar.
I tablespoonful Madeira.
\\ pint Burgundy.
A pinch of pepper.
1 tablespoonful currant jelly,
2 teaspoonsful Liebig's
Meat Extract.
\\ pint brown sauce.
3 oz. butter.
A drop or two of lemon juice.
Bone the ham and string it together. Boil slowly for
from 4 to 5 hours.
Meanwhile scald the onions six times. Brown the
butter and sugar, add half a pint of the water in which
the ham has been boiled, a drop or two of lemon juice
and a teaspoonful of Meat Extract, and stew the onions
in it till brown, the sauce being just sufficient to cover
them.
When the ham is done, remove the thick skin and lay
the ham in a baking-pan. Pour over it some of the brown
sauce (in the making of which, water in which the ham
has been boiled and Meat Extract are employed) and
some of the wine and place in a very hot oven. Add the
remaining sauce and wine gradually and baste the ham
with it frequently so that it receives a brown glazing.
Finally, stir the red currant jelly into the sauce in which
the onions were stewed, flavour with cayenne and add
to the Burgundy sauce.
Place the ham on a dish, cut into slices and arrange
round it different vegetables and chestnuts, macaroni,
Sauerkohl and the little stewed onions.
io8
Schweinefleisch.
Schinkenscheiben in Burgander-Sauce.
(Ham in Burgundy Sauce.)
For 6 Persons. Time of Preparation : i hour.
2 lbs. boiled ham.
I pint Burgundy sauce.
I lb. little onions, prepared ac-
cording to previous recipe.
A similar dish to the preceding can be prepared more
simply in the following way : —
Prepare a Burgundy sauce with onions according to
recipe.
Cut the meat into slices and lay it in the boiling
Burgundy sauce, which must not be salted until after
the ham is added.
Serve with various vegetables round, as in last
recipe.
For 6 Persons.
Bratklops.
f lb. pork.
I lb. beef.
\ teaspoonful onions slightly
fried in butter.
\\ oz. breadcrumbs.
Time of Preparation : i hour.
2 eggs.
\ teaspoonful pounded
carraway seeds.
3 oz. butter.
A leaf of rubbed sage.
Salt and pepper.
Mix well together the breadcrumbs, eggs, salt, pepper
and carraway, and add to them gradually the meat which
has been passed twice through the mincing machine.
Form into 14 rissoles and fry in 3 oz. browned butter.
Bratklops to be eaten Cold.
For 6 Persons.
i| lb. pork. ,
I oz. breadcrumbs.
4 Sardellen, chopped fine.
4 oz. butter.
6 hard-boiled eggs.
Tim.e of Preparation : i hour.
Yolks of 2 eggs.
White of I &%z.
\ teaspoonful chopped onions
slightly fried in butter.
Salt and pepper.
Pork. 109
Mix the breadcrumbs with the 2 yolks, the white of
^^%, onions, salt, pepper and chopped Sardellen, and
when thoroughly mixed, add the meat, previously passed
twice through the mincing machine. Cut each of the
hard-boiled eggs in two, press the mixture firmly round
each piece and fry for 5 minutes a nice brown in 4 oz.
butter. Serve cold.
Konigsberger KIops.
For 6 Persons. Time of Preparation : \\ hour.
f lb. pork.
\ lb. veal.
% lb. beef.
\ teaspoonful chopped onions
slightly fried in butter.
I oz. breadcrumbs.
3 egg-s.
I quart brown sauce.
I teaspoonful capers.
Lemon juice.
Salt and pepper.
I tablespoonful chopped parsley.
Mix the breadcrumbs with i e^^^ and the butter, and
stir in a saucepan till the mixture is reduced to the
consistency of dough. Put this into a basin, and stir
till cool, adding then the salt, pepper, the remaining
eggs and, lastly, the meat which has been passed twice
through the mincing machine. Form into 12 long-
shaped rissoles, fry them slightly in 2 oz. butter, and
then place them to stew gently for 12 minutes in a quart
of strong, boiling brown sauce (see recipe, page 55).
Flavour the sauce with a teaspoonful of capers, half a
teaspoonful chopped onions, slightly fried in butter, and
lastly 3 Sardellen, finely chopped, and a tablespoonful
of chopped parsley.
The butter in which the Klops have been fried can be
rinsed out of the pan with some of the brown sauce, and
added to the finished sauce.
The sauce may be varied by the addition of tomato
puree, red wine, or Madeira, and is greatly improved by
the addition of a gill of sour cream and some dried
Steinpilze, which may be obtained at most of the German
Delikatessen-Handlungen.
no
Schweinefleisch.
Falscher Hase.
(Mock Hare.)
For 6 Persons.
Time of Preparation : 2 hours.
1 lb. pork.
\ lb. veal.
4 oz. butter.
2 Sardellen.
I gill sour cream or milk.
4 eggs.
Pepper.
I tablespoonful chopped onion.
1 lb. beef.
2 oz. butter.
I oz. breadcrumbs.
I pint broth.
\ teaspoonful capers
I ,, flour.
\ ,, English mustard.
Salt.
the
Pass the meat three times through tne mmcmg
machine. Mix the breadcrumbs with i egg and the
butter and stir in a saucepan till the mixture is reduced
to the consistency of dough. Put this in a basin and stir
till cool, adding then the 2 eggs and i extra yolk and
the chopped Sardellen, capers, mustard, onion, salt, and
pepper. Lastly, add the meat and the bacon cut into
small dice and mix thoroughly. Form into two " loaves,"
brush over with the remaining white of egg, sprinkle
over with grated roll crust, place in browned butter in a
deep baking-tin and bake for ^ hour, adding cream and
broth gradually.
The veal may be omitted, or even pork alone taken.
If intended for eating cold, it is better to take only pork
and spice well with carraway.
The gravy may be improved by the addition of
4 tablespoonsful of red wine and half a pint of brown
sauce (see recipe, page 55).
Por 6 Persons.
•6 pork chops.
I gill white wine.
1 gill broth.
2 oz. butter
Gedampfte Kotelettes.
(Pork Chops — Stewed.)
Time of Preparation
hour.
I tablespoonful chopped onion.
Pepper.
Salt.
A little flour.
Pork. Ill
Remove all fat from the chops, rub over with salt and
pepper, partly fry on both sides in a deep pan and then
add the wine and broth and stew slowly till done. (A
teaspoonful of Liebig's Meat Extract dissolved in water
may be substituted for broth.)
Thicken the sauce with flour. It may also be thickened
with German mustard or the yolks of eggs may be
stirred in.
Geflillter Hackbraten.
(Stuffed Mock Hare.)
Ingredients and preparation as for Mock Hare.
When well mixed and formed into a "loaf," place on a
pasteboard strewn with grated roll and flatten out. Now
place in the middle pieces of hard-boiled eggs and
around them, pickled cucumbers cut into thin strips,
Sardellen, capers and scraps of ham. Roll together
and bake.
Specially good for cutting into slices and eating
cold.
Kotelettes in Gel^e.
(Pork Chops in Aspic).
For 6 Persons. Time of Preparation : 2 hours.
6 chops.
10 leaves of gelatine.
Peppercorns.
A tablespoonful of salt.
2\ pints water.
Onions.
Soup herbs.
I gill Tarragon vinegar.
\ teaspoonful Liebig's Meat Extract.
Put the chops on, in boiling water, removing any
scum, and then add the soup herbs, onions, pepper-
corns, salt and vinegar, and boil till tender.
Skim off the fat from the broth, strain, and, if neces-
sary, clear with an &^^. Dissolve in it 10 leaves of
gelatine and stir in half a teaspoonful of Liebig's Meat
Extract.
112 Schweinefleisch.
Pour into a deep dish sufficient to cover the bottom.
As soon as it has set, decorate with slices of boiled eggs,
pickled cucumbers, Sardellen, etc., and then place in the
chops and pour over the rest of the broth.
When cold, cut out the chops separately and serve
with Remouladen Sauce {see recipe, page 67).
Schweinefleisch- Siilze.
(Pork in Jelly.)
For 6 Persons. Time of Preparation : 3 hours.
2 lbs. pigs' trotters.
I lb. lean fresh pork.
\ lb. veal.
\ lb. lean pickled pork.
2 quarts water.
3 onions.
I quart vinegar.
Peppercorns.
A little sugar.
I bayleaf.
I clove.
Put all the meat on to boil with the onions and pepper-
corns, and boil till very tender. Then take out, cut into
little dice and put into a mould. Add vinegar and sugar
to the broth and boil down to a little over a pint. Skim
off fat, then strain and pour over the meat in the mould.
Sardellen and pickled cucumbers (Pfeffergurken) cut up
small may be added to the meat if desired.
Turn out when set.
GEMUSE.
(Vegetables.)
Stangenspargel.
(Asparagus prepared whole.)
Wash the asparagus and peel it. Tie about 8 thick
or 12 thinner heads together, trimming off the lower
ends of the stalks to an equal length. Place upright in
a double enamel saucepan, in boiling water, slightly-
salted and sweetened, with sufficient water to just cover
the tips. Boil for about half an hour, then take out,
place on a warm dish, untie, pour oiled butter over and
serve.
The water the asparagus has been boiled in, as well
as the peelings (well washed) and the odd ends cut off,
should be used for soup.
Bruchspargel.
For 6 Persons. Time of Preparation : i to i-J- hour.
3^ lbs. asparagus.
3 oz. butter.
2 oz. flour.
I gill cream.
2-J- pints water.
A little sugar.
A tablespoonful salt.
A little nutmeg.
Wash and peel the asparagus and break it into pieces
about 2 to 3 inches long. Boil till tender in 2^ pints
water, slightly salted and sweetened. Then drain on a
sieve. Put 3 oz. butter into a saucepan and mix 2 oz.
flour smoothly with it. Add the cream and a pint of
the asparagus water. Boil well and flavour with a
little nutmeg. Serve the asparagus in this sauce. The
cream may be omitted and extra asparagus water
substituted for it ; in this case, i\ oz. fresh butter is
added to the sauce and a little chopped parsley stirred in
just before serving.
114 Gemiise.
Spargel mit Sauce gebaoken.
(Asparagus baked in Sauce.)
For 6 Persons. Time of Preparation : 2 hours.
Prepare the asparagus and sauce as in last recipe and
fill a mould. Melt an oz. of butter, pour it over, place a
layer of Parmesan cheese (2 tablespoonsful) on the top
and bake in a very hot oven for 15 minutes, standing
the mould in a pan of hot water.
Tinned asparagus may be used equally well for this
and other asparagus dishes. When the tin has been
opened, stand it in boiling water, till the asparagus is
warm through. To make a sauce, some of the water
out of the tin may be used.
Spargel in Aspic.
(Asparagus in Aspic.)
For 6 Persons. Time of Preparation : 2 hours.
2 lbs. fresh asparagus
or I lb. tinaed asparagus.
\ pint asparagus water.
I gill Tarragon vinegar.
\ teaspoonful Engl, mustard.
I tablespoonful salt.
1 „ sugar.
\ oz. gelatine.
2 tablespoonsful chopped
parsley.
A little Liebig's Meat Extract.
Peel the asparagus, cut it into pieces about 2 inches
long and boil till tender in \\ pint water, with salt
and sugar. Take out and place on a sieve to drain.
Dissolve the gelatine in ^ pint of the asparagus water,
stir in the Tarragon vinegar, mustard and a little Meat
Extract and place on ice. When the aspic begins to
set, stir in the chopped parsley and remove from the ice.
Brush over a mould with oil, place on ice, pour in
some of the half-set aspic, let it stand till quite set,
place a layer of asparagus on it, then again pour in
aspic and proceed with alternate layers of aspic and
asparagus till the mould is full, the topmost layer
being aspic.
Turn the asparagus aspic out on to a glass dish and
serve with a Remouladen sauce (see recipe, page 67),
with cold tongue, ham, etc.
Vegetables. 115
Blumenkohl gekocht.
(Boiled Cauliflower.)
Remove the leaves from the cauliflower, cut off all
stalk and soak the whole heads for a time in water with
a little vinegar, so that any insects in the head may
come out into the water.
Boil in water only slightly salted, with a little su^ar
added. When soft, drain on a sieve and serve with
browned butter, or with Dutch sauce {see recipe, page 63)
poured over.
I An excellent dish is cauliflower or asparagus with a
sauce poured over it, served in the centre of a ring of
minced veal. (For latter see recipe, page 100.)
Blumenkohl in Aspic.
(Cauliflower in Aspic.)
Prepare in the same way as Asparagus in Aspic {see
recipe on previous page), allowing slightly more
cauliflower than the quantity of asparagus given.
BInmenkohl mit Uberzug gebacken.
(Cauliflower Fritters.)
For 6 Persons. Time of Preparation : 2 hours.
2 lbs. cauliflower.
3 pints water.
T gill white wine.
I lb. flour.
3 whites of eggs.
I tablespoonful salad oil.
I teaspoonful salt.
Wash the cauliflower well and break it up into little
heads. Boil these and lay them on a sieve to drain
and dry.
With the wine, whites of eggs, oil, flour and salt
make a thick batter. Dip each little head of cauliflower
into the batter and fry a golden brown in a saucepanful
of butter.
Ii6 Gemiise.
Cauliflower so prepared is excellent served with Fillet
of Beef or Veal with Remouladen Sauce {see recipe,
page 67).
Blumenkohl gebacken.
(Baked Cauliflower.)
For 6 Persons. Time of Preparation : 2 hours.
\ teaspoonful Liebig's Meat
Extract.
2 tablespoonsful flour.
i^ lb. cauliflower.
2 oz. butter.
I gill cream.
A pinch of ground mace.
Boil the cauliflower. Heat \\ oz. butter and 2 table-
spoonsful flour to a golden brown, add the cream and
\ pint of the water in which the cauliflower has been
boiled, with half a teaspoonful Meat Extract dissolved in
it. Boil this sauce till thick, then flavour with ground
mace. Strain and pour over the cauliflower, which has
been placed in a deep dish. Melt the remaining \ oz.
butter, pour it over, sprinkle with grated Parmesan
cheese, and bake in a hot oven, standing the dish in a
pan of boiling water.
SchwaFzwurzeln.
(Salsify.)
Wash, dry and scrape the roots, throwing each at
once into water, in which a tablespoonful of flour and of
vinegar have been stirred, so as to retain a good colour.
When all have been scraped, take them out, rinse them
in fresh cold water and then throw them into slightly
salted boiling water, to which a very little sugar may be
added. When tender, take out, drain on a sieve and
treat as asparagus and cauliflower, serving with brown
butter, various sauces, or bake.
Reckon from 30 to 40 heads of salsify for every
6 persons.
In South Germany, the salsify is frequently dipped in
batter and fried a pale golden colour in a saucepanful of
frying fat or butter.
Vegetables. 117
Spinat.
(Spinach.)
For 6 Persons. Time of Preparation : 2 hours.
6 lbs. spinach.
4 oz. butter.
4 Sardellen.
\ pint stock.
2 tablespoonsful flour.
\ teaspoonful chopped onion
or chives.
Salt and pepper.
Wash and pick the spinach thoroughly. Throw it
into 2 quarts of boiling water, containing i tablespoonful
of salt and \ teaspoonful carbonate of soda. Bring to
the boil, then draw on one side. Repeat this three
times, then shake out on to a sieve, leave to drain for a
few minutes and chop finely.
Brown half the quantity of the butter with the flour
in a saucepan, add the chopped spinach, onion or chives,
and the remaining butter and then the stock, stirring
continually till the whole has boiled up well. Finally
add the Sardellen, finely chopped, and pepper and salt
to taste.
Serve garnished with slices of hard-boiled eggs or
Sardellen.
Schoten.
(Green Peas.)
For 6 Persons. Time of Preparation : 1 hour.
2 lbs. green peas.
2 oz. butter,
f pint stock.
I tablespoonful flour.
I ,, chopped parsley.
Sugar and salt to taste.
Boil the peas in the stock till tender with i oz. butter
and a little salt and sugar. Mix the remaining oz. of
butter with the flour to a ball and boil it with the
peas till dissolved. Then flavour with sugar and salt
to taste and, just before serving, stir in the chopped
parsley.
ii8 Gemiise.
Schoten mit Reis. — Rizi Pizi.
(Green Peas with Rice.)
For 6 Persons. Time of Preparation : i J hour.
I lb. green peas.
3 oz. butter.
4 oz. rice.
I teaspoonful chopped parsley.
i\ pint stock.
Sugar and salt to taste.
Scald the rice and boil it till soft with half the
quantity of the stock and butter. Boil the peas in the
remaining stock and butter, and when tender, stir
carefully, with the parsley, into the rice. Add sugar
and salt to taste, and serve.
Schoten mit Reis und Tomaten.
(Green Peas with Rice and Tomatoes.)
Proceed as in last recipe. To the ingredients there
named, take 4 medium-sized tomatoes. Skin them, cut
them into slices and stew them for 5 minutes in i oz.
butter, with ^ teaspoonful chopped onion.
Rub through a sieve and add with the parsley to the
peas, when the latter are already tender. Flavour with
sugar and lemon juice and stir into the rice.
The tomato puree may also be mixed only with the
rice, which should then be placed in the middle of the
dish and the peas arranged round it, the chopped parsley
being sprinkled over the whole.
Schoten und Mohrriiben.
(Green Peas and Carrots.)
For 6 Persons. Time of Preparation : i\ hour.
1 lb. peas.
2 oz. butter.
I oz. sugar,
f pint stock.
Salt.
\\ lb. carrots.
1 tablespoonful flour.
2 tablespoonsful chopped
parsley.
Vegetables. 119
Scrape and wash the carrots and cut them up into
small dice. Boil with the peas, till tender, in the broth,
with 1^ oz. butter, sugar and salt. Mix the remaining
butter and the flour to a ball and boil it with the vege-
tables till dissolved. On serving, stir in the chopped
parsley.
Tiny spring carrots may be taken instead of ordinary
carrots. In this case, boil carrots and peas separately
in the stock, with salt, sugar and a little parsley. Serve
the carrots in the middle of the dish, the peas arranged
round them, and parsley sprinkled over the whole.
Earotten.
(Carrots.)
For 6 Persons. Time of Preparation : i^ hour.
2 lbs. spring carrots.
3 oz. butter.
^ pint, stock.
I tablespoonful chopped
parsley.
I tablespoonful flour.
Salt and sugar to taste.
Scrape and wash the carrots and stew them gently, till
tender, in the stock, with 2 oz. of the butter and a little
sugar. Mix the remaining butter and the flour to a ball
and boil it with the carrots till dissolved. Stir in the
chopped parsley just before serving, and add sugar and
salt to taste.
Griine Bohnen.
(French Beans.)
For 6 Persons. Time of Preparation : 2 hours.
2 lbs. beans.
2 oz. butter.
I tablespoonful flour.
i^ pint stock.
Fresh herbs.
A little sugar.
Salt.
Wash and string the beans, cut into thin strips, or merely
break across into two or three pieces. Scald them, and
then put on in the boiling stock, with i^ oz. butter and
some fresh herbs (Pfefferkraut), to boil gently till tender.
1 20 Gemilse.
Brown the remaining butter with the flour and add to
the beans. Just before serving, stir in the chopped
parsley and add sugar and salt to taste.
Griine Bohnen mit Mohrriiben.
(French Beans with Carrots.)
Prepare as Peas and Carrots {see recipe, page 118),
scalding the beans first and allowing i\ lb. carrots to
I lb. finely-cut beans.
Grtine Bohnen mit Milch.
(French Beans with Milk.)
For 6 Persons. Time of Preparation : 2 hours.
I tablespoonful chopped
parsley.
\ teaspoonful Liebig's Meat
Extract.
A pinch of nutmeg'.
2 lbs. beans.
2 oz. butter.
\\ pint milk.
I tablespoonful flour.
Fresh herbs.
Boil the beans (either cut, or broken in short lengths)
with salt until tender, then drain on a sieve. Brown- the
butter and floiir slightly, stir in the milk and a
little Meat Extract, boil up, add a pinch of nutmeg,
the chopped parsley, herbs (Pfefferkraut), salt, and
finally the beans, bring all once more to the boil
and serve.
Qriine Bohnen mit Birnen.
(French Beans with Pears. — A Frisian dish.)
For 6 Persons. Time of Preparation : 2 hours.
\\ lb. beans.
I lb. pears.
3 oz. butter i
I pint stock.
Lemon juice.
Sugar.
I tablespoonful flour.
Vegetables. 121
String the beans and either cut them into thin strips
or break them into short lengths. Scald them and then
put them on in boiling stock with salt and half of the
butter. When nearly tender, add the pears peeled and
cut into quarters and continue boiling until both pears
and beans are quite tender. Before adding the pears,
slightly brown the remainder of the butter with the flour
and add to the beans. Flavour with lemon juice and
sugar.
Griine Bohnen mlt Tomaten.
(French Beans with Tomatoes.)
For 6 Persons. Time of Preparation : 2 hours.
2 lbs. beans.
1 lb. tomatoes.
2 oz. butter,
ij pint stock.
A little sugar.
Salt.
I teaspoonful flour.
I tablespoonful lemon juice,
i^ oz. chopped ham.
I tablespoonful chopped
parsley.
A pinch of carbonate of
soda.
^ teaspoonful chopped onion.
I tablespoonful vinegar.
String the beans, break them across into short lengths,
put them on in boiling water with i tablespoonful
vinegar and a pinch of carbonate of soda. Bring to the
boil, pour this water away and then boil till tender in
the stock with i oz. of the butter.
Cut the tomatoes into slices, dredge over with flour
and stew gently in a covered saucepan for 10 minutes,
with the chopped ham and an oz. of butter. Add the
onion to the stock in which the beans have been boiled,
which should now amount to about yi pint. Boil a
further 5 minutes and pour the thick sauce so obtained
through a hair sieve on to the beans, which must then
be allowed once more to boil up.
Flavour with lemon juice and sugar, stir in the
chopped parsley and serve.
Green peas can be prepared with tomatoes in the same
way.
122
Gemiise.
Buntes Gemiise.
(Leipziger Allerlei.)
For 6 Persons.
Time of Preparation : 3 hours.
4 oz. shelled green peas.
8 oz. asparagus, cut into short
lengths.
4 oz. cauliflower, divided into
tiny heads.
4 oz. small spring carrots.
4 oz. kohlrabi, sliced.
\ oz. parsley root, chopped.
2 oz. butter.
I tablespoonful sugar.
I tablespoonful chopped
parsley.
I tablespoonful flour.
Sugar and salt to taste.
Boil each vegetable separately in slightly salted water.
Slightly brown i y^ oz. butter and the flour in a sauce-
pan, add y^ pint of the water in which the asparagus
has been boiled and the chopped parsley root. Boil up
this sauce well and flavour with a little sugar. Then
put into it all the various vegetables, keeping back
some of each kind, with which to garnish the dish,
and finally adding the chopped green parsley.
The dish may be further improved by the addition of
little meat balls, or slices of tongue, arranged as a
border round the dish, with alternate little heaps of the
vegetables that have been held over for garnishing.
For 6 Persons.
3 lbs. kohlrabi.
'i\ pint stock.
f oz. butter.
I tablespoonful flour.
Kohlrabi.
Time of Preparation : 2 hours.
I tablespoonful chopped
parsle)'.
A little sugar.
A pinch of pepper.
A pinch of salt.
Pick off the leaves from the stalks, wash them well,
boil them in salted water till tender, then pour
off the water, rinse the leaves in cold water and chop
finely.
Peel the roots, cut them into slices, scald them and
boil in stock or mutton broth, till soft.
Vegetables, 1 23
Brown the butter and flour slightly in a saucepan,
add the sliced vegetable, the chopped leaves, salt,
pepper and sugar to taste and allow to simmer for 5
minutes. Just before serving, stir in the chopped parsley.
Kohlrabi mit Milcbsauoe.
(Kohlrabi with Milk Sauce.)
For 6 Persons, Time of Preparatioii : 2 hours.
3 lbs. kohlrabi,
f pint milk.
2 oz. butter.
I tablespoonful flour.
A little sugar.
Pepper and salt to taste.
Prepare the leaves as in preceding recipe. Peel and
slice the roots and boil with salt and i oz. butter in
sufficient water just to cover them. Then take out and
drain on a sieve.
Slightly brown the remainder of the butter with the
flour, add J^ pint of the water in which the kohlrabi
has been boiled and the milk and bring to the boil. Into
this thickened sauce put the chopped leaves and the
sliced kohlrabi and simmer gently for 5 minutes, adding
pepper, salt and sugar to taste.
The addition of 4 oz. boiled potatoes, cut into slices,
is an improvement.
Sellerie-Gemiise.
(Celery Root.)
2 lbs. celery root.
2 oz. butter.
2 tablespoonsful flour.
2 ,, lemon juice.
I teaspoonful sugar.
A pinch of salt.
„ pepper.
Sugar to taste.
Wash and brush the celery root thoroughly, then boil
till tender in about 3 quarts water.
Brown the butter and the flour in a saucepan, add a
pint of the water in which the celery was boiled and a
little Meat Extract, boil up and flavour with sugar, lemon
juice and pepper.
124
Gemiise.
Peel the celery root, cut it into slices and boil up once
in this sauce. It is an improvement to stir into the
sauce the yolks of 2 beaten-up eggs.
Sellerie-Gemuse mit Sahnensauce.
(Celery root with Cream Sauce.)
2\ lbs. celery root,
if oz. butter.
■J pint cream.
A little sugar.
2 tablespoonsful flour.
2 oz. chopped raw ham.
I tablespoonful lemon juice.
A pinch of pepper.
Prepare the celery root as in preceding recipe.
Brown the butter and flour in a saucepan, add ^ pint
of the water in which the celery has been boiled and the
chopped ham, and boil the sauce well. Then add the
cream, strain through a sieve, flavour with salt, pepper,
sugar and lemon juice, place in it the sliced celery, boil
up again once, and serve.
For 6 Persons.
2J lbs. parsneps.
J pint stock.
^ pint cream.
Pastinaka.
(Parsneps. )
Time of Preparation : 2 hours.
I oz. butter.
I tablespoonful flour.
A pinch of pepper.
A pinch of salt.
Wash and scrape the parsneps, cut them into slices,
and boil them with salt, till tender. Then drain on a
sieve.
Brown the butter and flour in a saucepan. Then add
the stock and cream, salt and pepper to taste, and boil
the sauce well. Place in it the slices of parsnep and
simmer gently for another 5 minutes.
Vegetables. 125
Geschmorte Gurken.
(Stewed Cucumbers.)
For 6 Persons. Time of Preparation : 2| hours.
6 lbs. cucumbers.
\ oz. onion.
2 oz. butter,
i;^ pint stock.
2 oz. sugar.
2 tablespoonsful flour.
I tablespoonful salt.
I teaspoonful potato flour.
\ gill wine vinegar.
A pinch of pepper.
Peel the cucumbers and cut into pieces lengthwise,
removing all seeds. Sprinkle with salt and pepper and
a little vinegar, and stand in a cool place, covered over,
for one hour.
Then boil in the stock till tender, with the juice that
has come from them while standing, a little vinegar and
the onion.
Melt the butter in a saucepan and brown it with the
flour and a little sugar, add the cucumber stock and boil
this sauce well. Then put in the cucumber and simmer
for another 10 minutes. Finally stir the potato flour
smoothly in a little water and add to the sauce to thicken
it, flavouring with sugar and vinegar to taste.
GefUllte Gurken.
(Stuffed Cucumbers.)
For 6 Persons. Time of Preparation : 3 hours.
I oz. breadcrumbs,
f lb. pork.
4 lbs. cucumbers.
Other mgredients as m precedmg recipe.
Peel the cucumbers, cut them in halves, remove the
seeds, and leave them to stand for an hour, covered,
sprinkled over with pepper, salt and vinegar. Then
parboil them carefully.
With the finely-chopped pork, the breadcrumbs, an
Q^g and salt make mincemeat and fill the cavities of the
cucumbers with it. Fit the halves together again, tie
them together and stew as in last recipe, preparing the
sauce in the same manner.
126
Gemiise.
Rote Riiben.
(Beetroot.)
For 6 Persons.
4 lbs. beetroot.
2 oz. butter.
I gill stock.
1 gfill wine vinegar.
2 ground cloves.
Time of Preparation : 4 hours.
3 tablespoonsful sour cream.
I teaspoonful ground carra-
way seeds.
I tablespoonful flour.
I teaspoonful chopped onion.
Sugar and salt to taste.
Wash and boil the beetroot till tender. Remove the
skin and cut into thin slices.
Brown the butter and flour in a saucepan ; add to
them the stock, spices and onion, and boil all up
together. Then add the sliced onion, flavour with
vinegar and sugar, and allow all to simmer for a few
minutes. Add finally the cream thickened with a little
flour, and serve.
Two tablespoonsful of grated horseradish may also be
added just before serving.
For 6 Persons.
2 lbs. chestnuts.
2 oz. butter.
^ pint stock.
Geschmorte Maronen.
(Stewed Chestnuts.)
Time of Preparation : i^ hour.
A little sugar.
4 gill red wine.
^ teaspoonful potato flour,
tablespoonful lemon juice.
Remove the hard brown skin of the chestnuts with a
knife, and then put them into boiling water until the
yellow skin can be easily peeled off.
Brown the butter with a little sugar in a saucepan,
and add to it the stock and lemon juice. Place the
chestnuts in this and stew them until tender, adding
then the red wine, or 3 tablespoonsful of Madeira,
thickened with flour.
Vegetables. 127
Maronen mit Aepfeln.
(Chestnuts with Apples.)
I lb. chestnuts. | i| lb. apples.
Sugar to taste.
Remove both skins from the chestnuts (see preceding
recipe) and boil with salt till tender.
Stew the apples with sugar, pass them through a sieve
and serve mixed with the chestnuts.
Maronenpuree.
(Chestnut Pur^e.)
2 lbs. chestnuts.
2 oz. butter.
A little sugar.
\ pint veal stock.
\ gill sweet cream.
A pinch of pepper.
Remove both skins from the chestnuts {see recipe on
previous page) and boil in the stock till quite soft. Rub
through a sieve, then stir briskly over the fire with the
butter and cream, flavouring with sugar and pepper.
This dish is an excellent addition to Sauerkohl.
Erbsen.
(Dried Peas.)
For 6 Persons. Time of Preparation : 2 hours.
i^ lb. yellow or green dried
peas,
i^ oz. butter.
Salt.
I onion.
2^ pints stock.
Soup herbs (carrots, turnips,
parsley root, celery).
Soak the peas overnight. Put them on to boil in cold
■water with a little carbonate of soda, and after they have
boiled for 15 minutes pour off this water and fill up the
saucepan with the stock, adding the soup herbs and
onion, and boiling until quite soft. Then remove the
128 Gemiise.
soup herbs, rub the peas through a sieve, add the butter
and stir well (but not directly over the fire) till
thoroughly hot.
This dish may be varied by the addition of rice,
^ lb. rice being reckoned to every pound of peas.
The rice should be scalded and added to the peas
when they have been boiling in the stock for a short
time.
Saure Bohnen oder Linsen.
(Piquant Beans or Lentils.)
For 6 Persons. Time of Preparation : 3 hours.
\\ lb. haricot beans or lentils.
3 oz. bacon.
I onion.
2-J pints stock.
I tablespoonful flour.
Vinegar.
Sugar and salt.
Soak the lentils or haricots overnight, then put them
on in cold water and boil for half an hour with a little
carbonate of soda. Drain off the water, rinsing with
fresh hot water and then continue boiling in the stock
with an onion till soft. Cut the bacon into small dice and
fry till the fat has nearly all run out, brown the flour in
this and add to the lentils or beans, boiling a few min-
utes longer. Flavour with sugar, salt and sufficient
vinegar to give the dish a piquant taste.
Bohnen oder Linsen mit Backpflaumen.
/ (Haricots or Lentils with Prunes.)
I lb. haricots or lentils. | i lb. prunes.
Prepare the lentils or haricots according to preceding
recipe. Stone and stew the prunes and boil them a
short time with the lentils.
Vegetables. 1 29
Wirsingkohl.
(Savoy Cabbage.)
For 6 Persons. Time of Preparation : 2 hours.
4 lbs. Savoy cabbage. 2 oz. butter.
i;^ pint stock. A pinch of nutmeg.
2 tablespoonsful flour. ,, carbonate of soda.
\ teaspoonful chopped onion. Salt.
Remove the outer leaves, cut the heads into quarters,
taking out the thick stalk. Wash and boil till tender
with salt and a pinch of carbonate of soda, then take out
and drain.
Brown the butter, flour and onion, add to them the
stock and boil up to make a sauce, flavouring it with a
pinch of nutmeg.
Place the Savoy in this sauce and then allow it to
simmer gently for 15 minutes before serving.
Wirsing mit Milchsance.
(Savoy Cabbage with Milk Sauce.)
5 lbs. Savoy.
1 pint milk.
2 oz. butter.
A small onion.
2 tablespoonsful flour.
A pinch of pepper.
, , salt.
,, nutmeg.
Prepare the Savoy as in preceding recipe and parboil
it with an onion and salt ; then press the water out of it.
Brown the butter and the flour in a saucepan, add the
milk, pepper and nutmeg and pour over the Savoy.
Then stew in this sauce till tender.
Weisskobl.
(Whiteheart Cabbage.)
This is prepared in a similar way to Savoy or
Wirsingkohl, mutton broth being substituted for the
beef stock and ground carraway seeds and a little sugar
being added.
1 30 Gemiise.
Gebackener Wirsing oder Weisskohl.
(Baked Cabbage or Savoy.)
This is prepared in the same manner as baked
cauliflower (see recipe, page 116) and is an excellent
dish.
Reckon 3 lbs. of cabbage and a pint of sauce for every
6 persons.
Wirsingkohl auf stiddeatsche Art.
(South German preparation of Savoy.)
Boil the Savoy in salted water till soft, then chop up
finely and stir in some butter, a pinch of pepper, 2 tea-
spoonsful chopped chives, J teaspoonful Meat Extract
and a little cream.
Serve very hot.
Gefiillter Weisskohl oder Wirsing.
(Stuffed Cabbage or Savoy.)
For 6 Persons. Time of Preparation : 2.\ hours.
2 lbs. cabbage.
I lb. pork.
I oz. breadcrumbs.
Salt and pepper.
ij pint slock.
2 tablespoonsful flour.
i^ oz. bacon.
Nutmeg.
Cut the cabbage or Savoy in half, parboil it with salt
and place on a sieve to drain.
With the finely chopped pork, an tgg, breadcrumbs,
salt and pepper, make forcemeat and form it into a dozen
little balls. Detach from the cabbage two large outer
leaves and a few small inner ones. Place the outer
leaves on a clean cloth, the little ones on them, and on
these the forcemeat balls. Wrap the leaves carefully
round, then press the cloth firmly over on all sides, so
that it keeps well together. Remove the cloth and
Vegetables. 131
place the stuffed cabbage ball in a stewpan lined with
strips of bacon. Repeat this proceeding until the force-
meat balls have been all wrapped round with cabbage
leaves.
Make a pale sauce by slightly browning the butter
and flour, adding the stock and boiling up. Pour this
upon the stuffed cabbage balls and stew gently for about
I hour.
For whiteheart cabbage, flavour the sauce with nut-
meg, for Savoy, with carraway.
The beaten-up yolks of 2 eggs and lemon juice may
also be added to the sauce if preferred to other
flavouring.
Griinkohl.
(Broccoli.)
For 6 Persons. Time of Preparation : 3 hours.
Carbonate of soda.
I oz. fine semolina.
3 ground cloves.
J teaspoonful chopped onion.
Salt.
3 lbs. broccoli, picked over
and stalks removed.
4 oz. butter,
ij pint stock.
Pick over the greens, removing all stalk and wash
thoroughly. Throw into boiling water and boil for
about 30 minutes with plenty of salt and i teaspoonful
carbonate of soda. Drain well and then chop up
finely.
Melt the butter in a saucepan, place the greens in it
and pour some of the stock over it. Add the ground
cloves and chopped onion and sprinkle the semolina
over. Stew gently for 2 hours, adding the rest of the
broth at intervals.
A Bavarian Variation.
Boil the broccoli, strain and serve with small lumps of
butter among it. Dust over with hard-boiled yolks,
rubbed through a sieve.
132 Gemilse.
Rosenkohl.
(Brussels Sprouts.)
For 6 Persons. Time of Preparation : 2 hours.
3 lbs. Brussels sprouts. A pinch of carbonate of soda.
3 oz. butter. ,, ,, pepper.
I tablespoonful flour. Salt.
1 pint stock. I teaspoonful chopped parsley.
A pinch of nutmeg. \ ,, ,, onion.
Throw the sprouts, after removing the outer leaves,
into 3 quarts boiling water, with salt and a pinch of
carbonate of soda. After bringing up to the boil again,
take the sprouts out and drain on a sieve and then on
a dry cloth, so that no water remains in them.
Brown an oz. of the butter with the flour and sugar,
add the stock, chopped onion and parsley, pepper,
nutmeg and the remaining butter. Boil up well, then
put in the sprouts and allow all to simmer gently for
\ hour.
Rosenkohl gebacken.
(Baked Brussels Sprouts.)
For 6 Persons. Time of Preparation : 2 hours.
Ingredients as in last recipe. Boil the sprouts till
tender and drain on a sieve. Prepare the sauce similarly
and boil down to \ pint. Beat the yolk of i ^^^ and
a gill of sour cream well together, thicken with \ tea-
spoonful flour and add to the sauce.
Fill a china mould with the sprouts, pour over them
the sauce, sprinkle grated roll and Parmesan cheese on
top and bake 15 minutes in a hot oven.
Rotkohl.
(Red Cabbage.)
For 6 Persons. Time of Preparation : 2 hours.
4 lbs. cabbage.
4 oz. lard.
2 oz. sugar.
I pint water.
I potato.
2 teaspoonsful ground carra-
way seed.
\ teaspoonsful chopped onion.
2 apples or pears.
Vinegar.
Salt.
Vegetables. 133
Cut the cabbage up finely, scald it with boiling water,
drain off and pour on at once 2 tablespoonsful vinegar.
Melt the lard and stir it into the cabbage. Cut the
apples or pears into slices and add, with the chopped
onion, ground carraway seed and salt. Pour over ^ pint
water and simmer for i^ to 2 hours.
Then add the sugar and a grated raw potato and
serve.
Bayrisch Kraut.
Prepared in the same way as Rotkohl, but with
Weisskohl (whiteheart cabbage) or a mixture of the red
and white cabbage.
Gekochte Kartoffeln in verschiedenen Saucen.
(^Boiled Potatoes with Various Sauces.)
The sauce for a potato dish should be made somewhat
thinner than usual as the potatoes thicken it.
,'Boil the potatoes in their skins, cut them into slices,
place, still warm, in any of the following sauces : Pars-
ley, Bechamel, Onion, Mustard, or Fricassee, for a few
minutes and then serve.
Reckon i J pint of sauce to every 2 lbs. of potatoes.
Bruhkartoffeln.
(Potatoes Boiled in Stock.)
For 6 Persons. Time of Preparation : i\ hour.
3 lbs. peeled potatoes.
2 sliced onions.
Some peppercorns
I teaspoonful carraway seed
i^ pint stock.
I tablespoonful chopped
parsley.
134
Gemiise.
Peel and wash the potatoes, cut into quarters,
and parboil. Then strain off the water and finish
boiling in the stock, which has been previously
well boiled with the onions, peppercorns and carraway
seed.
Just before serving, add the chopped parsley.
Bruhkartoffeln mit Tomaten.
For 6 Persons.
3 lbs. potatoes.
3 oz. butter.
3 oz. onions.
Time of Preparation : i hour.
Salt.
ij pint stock.
ij lb. tomatoes.
I tablespoonful parsley.
Peel the potatoes and cut up into pieces lengthwise.
Parboil in water with salt, then drain off and finish
boiling in the stock.
Melt the butter and stew the tomatoes and onions in it.
Rub through a sieve and add to the potatoes. On
serving, sprinkle over with parsley.
Branne Petersilienkartoffeln.
(Potatoes, Browned, with Parsley.)
For 6 Persons.
2 lbs. potatoes.
I oz. butter,
f pint cream.
A pinch of pepper.
Time of Preparation : \\ hour.
I tablespoonful flour.
I ,, chopped
parsley.
\ teaspoonful Meat Extract.
Peel and slice the potatoes. Boil them and then
drain well. Stir the Meat Extract, flour and pepper
into the cream and pour over the potatoes. Add
the butter and some salt and boil for 3 minutes.
Vegetables. 135
Stir in the chopped parsley and serve with cutlets,
chops, rissoles, etc.
Kartoffeln mit Tomatensauce.
(Potatoes with Tomato Sauck.)
For 6 Persons. Time of Preparation : i\ hour.
i\ lb. potatoes.
I quart stock.
3 oz. butter.
2 oz. onions.
2 tablespoonsful flour.
A few tomatoes.
Salt to taste.
Boil the potatoes in their skins, then peel and slice
them. Melt the butter in a saucepan and heat the
sliced onions in it for 3 minutes. Then add the toma-
toes and flour, and after another 5 minutes, the stock
and boil till the tomatoes are quite soft. Rub through
a sieve, salt to taste and pour over the slices of potatoes,
while the latter are still warm, boiling up once again
before serving.
Kartoffeln mit Aepfeln.
(Potatoes with Apples.)
For 6 Persons. Time of Preparation : i\ hour.
2 lbs. potatoes.
2 oz. bacon.
2 lbs. apples.
Sugar and salt to taste.
Peel the potatoes, cut into quarters, boil with
salt, drain and partly mash. Meanwhile boil the
apples to a pulp and then mix well with the
potatoes, flavouring with salt and sugar. Cut the
bacon into dice, fry until the fat is melted and
pour over the dish. In some districts, fresh plums,
prunes and pears are prepared with potatoes in the
same way.
1 36 Gemiise.
Heringskartoffeln.
(Herring Potatoes.)
For 6 Persons. Time of Preparation : \\ hour.
2 lbs. potatoes boiled in their
skins.
\\ pint milk or cream.
A pinch of pepper.
2 oz. butter.
2 pickled herring's.
I tablespoonful flour.
\ teaspoonful chopped onion.
Brown the butter and flour slightly, add the milk, and
boil up to make a thick sauce. Then add the chopped
onion and pepper, and finally the pickled herrings (which
should have been well soaked and then chopped finely)
and the potatoes cut into slices. Draw on one side and
simmer for 5 minutes, then add salt if necessary, and
serve.
Gebackene Heringskartoffeln.
(Baked Herring Potatoes.)
2 lbs. potatoes boiled in their
skins.
2 yolks of eggs.
2 oz. butter.
4 pickled herrings.
f pint sour cream.
I oz. Parmesan cheese.
Butter a china mould and place in the bottom of it a
layer of sliced boiled potatoes, then a layer of herring,
cut into dice after having been soaked, then again po-
tatoes, and continue the alternate layers till the mould
be full, the top layer being potatoes.
Pour over this the yolks and the cream well beaten to-
gether, place the butter in lumps on the top, sprinkle the
grated Parmesan cheese over it, and bake 30 minutes.
Slices of pickled cucumber may be added in the layers
of potatoes.
Saure Kartoifeln.
(Piquant Potatoes.)
For 6 Persons. Time of Preparation : i^ hour.
2 lbs. potatoes. I i tablespoonful flour.
J lb. bacon. | Vinegar.
Sugar and salt to taste.
Vegetables. 137
Boil the potatoes in their skins. Cut the bacon into
dice and put into a saucepan on a good fire until the fat
has melted. Then brown the flour in it with a little sugar,
add water, and boil up to make a thickish sauce. Place
the potatoes, cut into thick slices, into this, bring once
more to the boil, flavour with vinegar, salt and sugar,
and serve.
Schinken-Kartoffeln.
(Ham Potatoes.)
Boil and peel the potatoes and cut into slices. Mix
with some minced ham and a thick savoury sauce.
Sprinkle a little Parmesan cheese on top, and bake to a
nice brown.
HambuFgische Kartoffeln.
(Hamburg Potatoes.)
\ oz. butter.
Pepper and salt.
\ lb. potatoes.
2 eggs.
Bake half a pound of potatoes in their skins, remove
the latter, and rub the potatoes through a wire sieve.
Put them in a saucepan with the butter, pepper and salt,
then stir in, over the fire, the yolks of 2 eggs. Take
off the fire, and add lightly the whipped whites of the
2 eggs. Have a pan of fat quite hot on the fire, and
when it smokes put in a teaspoonful of the mixture, and
fry it a light brown.
Scoop the mixture out of the spoon with another of
the same size. To keep the balls a good shape, the
spoons should be dipped into hot water each time
they are used.
KartofTelkugeln zum Garnieren.
(Potato Balls for GARNismNG.)
\ lb. boiled potatoes.
2 tablespoonsful flour.
\ oz. butter.
Breadcrumbs.
2 eggs.
Salt.
1 38 Gemiise.
Boil the potatoes, rub them through a sieve and stir
into them i Qgg, beaten up, 2 tablespoonsful flour,
5^ oz. butter and salt.
Form little balls out of the mixture, roll them in e^gg
and breadcrumbs and fry in butter.
Eartoffelring.
(Potato Ring.)
For 6 Persons. Time of Preparation : 2 hours.
1 lb. potatoes. 2 oz. butter.
2 eggs. Salt.
Boil and mash the potatoes, stir into them the butter,
2 beaten-up eggs and some salt and fill a well-buttered
ring-shaped mould with the mixture. Bake a delicate
brown. Turn out and serve with Sauerkohl or Ragout
in the centre.
Sauerkraut.
When freshly taken from the cask, press a little of the
moisture out. Take half quantities of butter and lard,
boil them with water in an earthenware pan and place
the Sauerkraut in this, with a few slices of apple and an
onion, a little sugar and salt. Cover closely and boil
briskly till done, for i ^ to 2 hours.
Just before serving, stir in some mashed potatoes and
a glass of light white wine.
EIERSPEISEN.
{Egg Dishes.)
Eierkase. Eierziege.
(Eggcheese.)
8 eggs.
I \ pint cold milk.
I oz. sugar.
A little lemon juice.
A pinch of salt.
For the Sauce :
I pint cream.
3 oz. sugar.
A small stick of
cinnamon.
Rind of a lemon.
4 yolks.
I tablespoonful
cold milk.
\ teaspoonful
potato flour.
Beat 8 eggs with ij- pint cold milk, a few drops of
lemon juice, i oz. sugar, a pinch of salt and pass twice
through a hair sieve. Stir over the fire until it begins
to curdle, then remove at once, stir another minute and
pour into a mould, well rinsed with cold water.
To make the sauce, take i pint cream and boil it with
3 oz. sugar, a small stick of cinnamon and the rind of a
lemon. Beat up 4 yolks with i tablespoonful cold
milk, thickened with half a teaspoonful potato flour,
and then mix well with the boiled cream.
Turn out the shape when cold and pour the sauce
over it.
Bunte Eier.
6 hard-boiled eggs.
2 oz. Sardellen.
\\ oz. lobster, boiled ham ox-
tongue.
A few leaves of gelatine.
1 yolk, raw.
I teaspoonful chopped parsley.
A pinch of pepper.
2 teaspoonsful chopped
capers.
i| oz. PfefFergurken.
2 tablespoonsful Tarragon
vinegar.
2 tablespoonsful oil.
4 ,, stock.
140 Eierspeisen.
Boil the eggs hard. Cut off the tops and remove the
whole of the eggs with a spoon, being careful not to
break the shell. Cut the whites, 2 of the yolks, the
Pfeffergurken, Sardellen and lobster (or ham, or tongue)
into tiny dice. Beat up the raw yolk and mix it, with a
pinch of salt, with the remaining hard-boiled yolks and
the oil, then add the vinegar and the stock, in which a
little gelatine has been dissolved. Put the empty shells
into egg-cups and fill them with alternate layers of this
sauce and of the other ingredients that have been cut
into dice. As soon as the eggs are full, replace the tops
that have been cut off.
When set, cut the eggs in half, lengthwise, and serve
with lettuce salad.
Biihreier.
(Scrambled Eggs.)
Reckon i tablespoonful of milk, a piece of butter,
half the size of a walnut, and a little salt to each t.gg.
Beat all well together and stir over a gentle fire till it
thickens.
A piquant flavour is given to the eggs, if instead of
butter and milk, water and bacon, cut into small dice, are
taken.
Mushrooms cut up small, little cooked heads of
asparagus, small pieces of Sardellen, or a few spoonsful
of grated cheese may be added.
If served with cold tongue, sausage or smoked meat,
the addition of a little finely-chopped chives to the
beaten-up eggs is an improvement.
Ruhreier in IVIuschelsohalen.
(Scrambled Eggs in Scallops.)
For 6 Persons. Time of Preparation : 2 hours.
Scrambled eggs made from
8 eggs.
\ teaspoonful Liebig's Meat
Extract dissolved in
4 tablespoonsful cream.
2 oz. butter.
3 Sardellen.
A small bottleful of mush-
rooms.
2 oz. chopped boiled ham.
I oz. Parmesan cheese.
Salt.
Chopped parsley.
Egg Dishes.
141
Chop the mushrooms and stew them for 4 minutes in
the butter and cream with a little chopped parsley and
the Meat Extract, and mix with the chopped ham and
Sardellen.
Scramble the eggs and fill warmed scallop shells
alternately with this mixture and the eggs. Sprinkle
with Parmesan cheese and serve very hot.
Plinsen.
4 tablespoonsful flour.
4 eg-gs.
I gill milk.
\ gill water, warm.
2 oz. currants.
2 tablespoonsful oiled butter.
Grated lemon peel or nutmeg.
A little salt.
Mix all ingredients thoroughly, beat well and make
out of this quantity 4 pancakes. Cut each in four,
sprinkle with sugar and cinnamon, and roll together.
They may also be served as a sweet with a red or
white wine sauce or a fruit sauce.
If served with spinach, omit the lemon peel, currants
and sugar, and stir into the batter before frying, finely
chopped chives.
Wasser-Eierkuchen.
(Water Pancakes.)
\ lb. flour. \ pint water.
3 yolks. 3 whites of eggs.
2 oz. butter. A little lemon peel and juice.
Mix well together the beaten-up yolks, water, salt and
lemon peel, grated. Sift the flour, add the eggs and
water gradually to it and beat well. Stir in finally the
whites, whisked stiffly.
Fry a nice yellow in very hot fat and serve with sugar
and lemon juice.
If fried in bacon fat, these pancakes are excellent with
lettuce salad.
VERSCHIEDENE ARTEN VON BUTTER.
(Various Kinds of Butter.)
Pikante-Butter.
(Piquant Butter.)
2 small gherkins (Cornichons).
J teaspoonful German mustard.
I ,, chopped parsley.
2 Sardellen.
2 oz. butter.
A small pinch of pepper.
Chop the Sardellen and gherkins very finely. Cream
the butter and naix all well together.
Mostrich-Butter.
(Mustard Butter.)
2 oz. butter. | 2 hard-boiled yolks.
2 teaspoonsful German mustard.
Cream the butter, rub the yolks and mix all well
together with the mustard.
Champignon-Butter.
(Mushroom Butter.)
2 oz. butter. I 2 oz. mushrooms.
A little finely chopped parsley. \ A few drops lemon juice.
Chop up finely the mushrooms (either bottled or fresh
ones stewed in a little butter), and stir them with the
butter for 10 minutes. Then add the parsley and lemon
juice. This is excellent spread on bread or rolls with
lobster laid on it.
Hacksalat flir Bntterbrot.
(Chopped Salad for Bread and Butter.)
I herring', pickled. ! i tablespoonful oil.
I apple. I I ,, vinegar.
Half a pickled cucumber. t i ,, grated horse-
An onion. 1 radish.
Pepper. | A little German mustard.
Various Kinds of Butter. 143
Soak the herring, dry it on a cloth and remove the
bones. Peel the cucumber and remove the seeds.
Chop up finely the herring, cucumber, and the peeled
and cored apple, and mix with the other ingredients.
Sardellen may be substituted for the herring and 4 oz.
chopped roast meat or boiled ham added.
Spread this salad on bread, or rolls cut in half,
garnishing with slices of hard-boiled egg.
Sardellen-Butter.
4 oz. butter. } 4 oz. Sardellen.
Cream the butter. Wash and bone the Sardellen,
chop them up finely and stir into the butter.
Brotchen mit Sardellen-Butter.
Spread the bread, or roll cut into half, with the
Sardellen butter and scatter on it chopped smoked ham
with hard-boiled eggs, cut into slices, placed on it.
Sardellenbrotchen.
Cut the rolls in half, butter them and arrange
Sardellen (soaked, dried and boned) across diagonally,
from left to right and right to left. Fill the spaces with
capers, chopped up hard-boiled &ggs, chopped parsley
or chives, small pieces of lobster, cold roast meat, ham,
etc., as desired.
Erebs-Butter.
(Crayfish Butter.)
12 crayfish. | J lb. butter.
Pick out the meat of a dozen freshly boiled crayfish.
Pound the shells and claws in a mortar. Add the butter
and pound all to a paste. Put into a stewpan and stir
over a slow fire till the butter boils and becomes red.
Then add a cupful of boiling water and simmer for a
few minutes. Strain through a hair sieve into a jar
and, when cold, skim the red butter off the top.
SALATE.
{Salads.)
Dressing for Various Salads.
I.
Mayonnaise.
|- pint best salad oil.
2 yolks of eggs.
I oz. flour.
I gill stock.
I ,, water.
I ,, best vinegar.
teaspoonful sugar.
^ teaspoonful German
mustard.
A pinch of cayenne.
,, ,, ,, white pepper.
I tablespoonful chopped
parsley.
Stir 2 tablespoonsful oil and the flour well together
in a saucepan, add the water and i tablespoonful vinegar
and stir continuously. When this has boiled to a thick
paste, remove from the fire and put into a basin, pouring
over it a little cold water. Beat the 2 yollcs well,
adding gradually the remainder of the oil and vinegar,
then stir in ^ teaspoonful German or English mustard
and a pinch of cayenne and of white pepper.
Pour the cold water off the paste in the basin, stir the
latter quite smooth and mix it with the sauce just pre-
pared, adding the sugar and chopped parsley. Finally
thin the mayonnaise with a little stock or cream.
II.
Weisse Mayonnaise.
(White Mayonnaise.)
2 oz. fresh butter.
I gill oil.
I ,, Tarragon vinegar.
I teaspoonful sugar.
tablespoonful flour.
\ teaspoonful mustard.
\ gill stock.
^ ,, water.
A pinch of pepper.
Salads. 145
Put J oz. butter and a tablespoonful flour in a sauce-
pan and stir continuously, adding ^ gill water. When
this has boiled down to a thick paste, remove from the
fire and put into a basin, pouring over it a little cold
water. Cream f oz. butter, place on ice or in very cold
water, and stir in the oil, drop by drop, and then the
vinegar, mustard and pepper.
Pour the cold water off the paste in the basin and stir
the stock into it, mixing well and adding the sugar.
Stir the prepared mayonnaise into it gradually and mix
the whole well by continued stirring, adding salt and, if
desired, a little cayenne to taste.
This mayonnaise is particularly suitable with potato
salad.
III.
Bemonlade.
(Remoulade Dressing.)
4 hard-boiled yolks.
I gill best salad oil.
I ,, ,, wine vinegar.
J ,, stock.
I raw yolk.
I tablespoonful German
mustard.
1 tablespoonful chopped
parsley.
2 finely-chopped Sardellen.
I finely-chopped shallot.
Pound the yolks in a mortar, then stir into the beaten-
up raw yolk. Mix in gradually the oil, then the vinegar,
stock and mustard till a thick sauce is formed. Season
this with the addition of a tablespoonful of chopped
parsley and a shallot and 2 Sardellen, finely chopped.
IV.
Robe Batter-Sanoe.
(Uncooked Butter Dressing.)
I tablespoonful chopped
parsley.
A pinch of salt.
., .. pepper.
mustard.
I oz. fresh butter.
4 raw yolks.
I gill best salad oil.
I „ >, vinegar.
I teaspoonful capers.
Cream the butter with the pepper and mustard and
stir in gradually the beaten-up yolks, oil, vinegar and
capers.
This sauce is suitable for potato salad or a mixed salad
of potatoes and celery, or of potatoes and fish.
146 Salate.
i gill salad oil.
A pinch of salt.
A little sugar.
Eopfsalat.— I.
(Lettuce or Endive Salad. — I.)
i lb. picked-over lettuce.
\ gill best vinegar or lemon
juice.
Pick over the leaves, wash several times in cold
water, dry in a cloth, being careful not to crush
them, and mix lightly with a dressing of oil, salt, a
little sugar and vinegar or lemon juice. The lemon
juice or vinegar should be added last.
The salad may be varied by the addition of chopped
parsley, chives. Tarragon, dill, or borage, or slices of
fresh cucumbers, and the sugar may be omitted if
preferred. It is advisable to use for salad dressing,
vinegar that has been boiled and allowed to cool again.
Lettuce Salad. — II.
An agreeable variation to the lettuce salad is a
dressing composed of vinegar, sugar and thick sour
cream substituted for the oil.
Lettuce Salad. — III.
Dress the lettuces with Mayonnaise Dressing No. L
Lettuce Salad. — IV.
Dress the lettuces with Salad Dressing No. IV, omitting
the capers and substituting for them finely-chopped
onion or chives.
Gurken-Salat.
(Cucumber Salad.)
2 lbs. cucumber sliced thinly.
A pinch of salt.
I teaspoonful sugar.
i gill vinegar.
I tablespoonful chopped
parsley.
Slice the cucumber very thinly, sprinkle over it a little
salt and sugar, then pour over it the vinegar, mix well
and sprinkle over with pepper and chopped parsley.
Salad oil may also be added or a gill of sour cream.
Lemon juice may be substituted for the vinegar.
Salads. 147
Salat yon sanren Gurken.
(Pickled Cucumber Salad.)
2 lbs. pickled cucumber.
1 teaspoonful sug-ar.
\ ,, chopped onion.
2 tablespoonsful lemon juice.
A pinch of pepper.
I tablespoonful chopped
parsley.
I tablespoonful oil.
Cut the pickled cucumber (saure Gurken) in slices
and mix well with a dressing of lemon juice, oil, chopped
parsley, pepper and a little chopped onion.
Spapgel-Salat. — I.
(Asparagus Salad. — I.)
2 lbs. asparagus.
I g'ill vinegar.
A little sugar.
A pinch of pepper.
4 tablespoonsful oil.
I tablespoonful chopped
parsley.
I teaspoonful chopped
Tarragon.
Peel the asparagus, break it into pieces about 2 inches
long and boil till tender, with salt in the water. While
still slightly warm, mix with the oil, vinegar, chopped
parsley and Tarragon and a little pepper and sugar.
Asparagus Salad. — II.
Boil the asparagus and let it get quite cold. Then
mix with Mayonnaise Dressing No. I, adding a tea-
spoonful of chopped Tarragon, a tablespoonful chopped
parsley, and, as a further improvement, lobster or cray-
fish may be added.
Asparagus Salad. — III.
Boil the asparagus and when lukewarm, mix it with
Remoulade Salad Dressing.
Schotenkorner-Salat.
(Green Pea Salad.)
Boil the peas with salt and when cold mix with
Mayonnaise Dressing No. I. This may be improved
by the addition of lobster or crayfish.
148
Salate.
Bunter Salat.
(Mixed Salad.)
I small cauliflower.
4 oz. French beans.
6 oz. small carrots.
\ lb. shelled peas.
^ lb. asparagfus.
3 lbs. sliced pickled cucumber.
Mayonnaise Dressing- No. I.
Boil all the vegetables in slightly salted water, sepa-
rately. Boil the carrots whole and then slice them up.
Mix all (with the exception of the cauliflower) with the
sliced pickled cucumber (saure Gurke), pour over
Mayonnaise Dressing No. I and garnish with the
cauliflower, broken into little heads.
Earotten-Salat.
(Carrot Salad.)
2 lbs. small carrots.
4 tablespoonsful oil.
\ gill vinegar.
I tablespoonful stock.
I ,, chopped parsley.
A pinch of pepper and salt.
Wash and boil the carrots. Then scrape them and
cut into thin slices. Mix with oil, vinegar, salt and
pepper, and sprinkle over with chopped parsley.
Griiner Bohnen-Salat. — I.
(French Bean Salad. — I.)
i\ lb. beans.
4 tablespoonsful oil.
I teaspoonful sugar.
I ,, chopped fresh
herbs.
Vinegar to taste.
3 tablespoonsful water in
which a little Liebig's Meat
Extract is dissolved.
I tablespoonful chopped
parsley.
A pinch of pepper.
Cut up the beans finely and boil till tender with salt
and a pinch of carbonate of soda. Drain on a sieve.
Then pour over them first the oil and then the other
ingredients of the dressing and mix thoroughly. The
sugar may be omitted if preferred.
Salads. I49
Bean Salad. — II.
Prepare as in preceding recipe, serve in a dish with
alternate layers of beans and thin slices of pickled
cucumbers. Bean salad may also be mixed with sliced
fish, cucumbers, potatoes, tomatoes or lettuce leaves.
Bean Salad. — III.
Prepare the dressing as No. I recipe, adding 4 table-
spoonsful sour cream and a little more pepper and
omitting the onions.
Bean Salad. — IV.
Cut the beans finely or break them into short lengths
and mix them with Remoulade Dressing No. III.
Sellerie-Salat. —I.
(Celery Salad. — I.)
2 lbs. celery root.
4 tablespoonsful oil.
\ gill Vinegar.
A little sugar.
I tablespoonful stock.
I ,, chopped parsley.
^ teaspoonful chopped onion.
A pinch of pepper.
Wash the celery root well, boil it with salt till tender,
then peel and cut it into slices. Sprinkle with pepper
and chopped onion and pour over the oil and vinegar,
mixed with a little stock and sugar. Sprinkle with
chopped parsley.
Slices of beetroot may be mixed with the celery.
Celery SalAd. — II.
Prepare celery as described and pour over the slices
Mayonnaise Dressing No. I, mixed with a little chopped
parsley.
Celery Salad. — III.
Take half quantities of celery and sliced pickled
cucumber, add a little watercress and pour over this
Remoulade Salad Dressing No. III.
1 50 Salate.
Kartoffel-Salat.— I.
(Potato Salad. — I.)
2 lbs. potatoes.
\ gill vinegar.
Salt.
5 tablespoonsful oil.
I ,, chopped parsley.
I teaspoonful ,, onion.
If possible take special salad potatoes, procurable at
most German Delicatessen shops. If these are not to
be had, take the least floury ones possible. Boil them
in their skins, peel while warm, and cut into slices.
Then mix at once with oil, vinegar, chopped onion and
parsley, and allow to stand for about an hour before
serving.
It is an improvement to pour a very little stock over
the potatoes before mixing with the dressing. Capers
may also be added.
The salad may be varied by taking 3 parts potatoes
and I part sliced pickled cucumbers, or, 3 parts potatoes
and I part sliced beetroot and 2 tablespoonsful grated
horseradish, or, i part potatoes and i part celery root,
sliced.
Potato Salad. — II.
Prepare the potatoes as before, and when cold, sprinkle
with pepper and pour over them Mayonnaise Dressing
No. I. Finely-chopped watercress may be mixed with
this salad, larger pieces and slices of hard-boiled eggs
being used as a garnish.
Two parts of potato and i part of endive, with the
same dressing poured over them, make a good salad.
Potato Salad. — III.
Mix a few finely-chopped bottled mushrooms with the
potatoes, and pour over them Remoulade Dressing
No. III.
Potato Salad with Cucumber and Sour Cream.
Take equal quantities of potatoes and thinly-sliced
cucumber, and pour over them the following dressing :
Flavour some good sour cream with salt, pepper, and a
little vinegar. Stir into it finely-chopped parsley and
chives and beat for 10 minutes to a very frothy dressing.
Salads. 151
Blumenkohl-Salat. — I.
(Cauliflower Salad. — I.)
I small cauliflower.
4 tablespoonsful oil.
6 „ vinegar.
I tablespoonful stock.
A pinch of salt.
A pinch of pepper.
A little sugar.
Break the cauliflower into separate little heads, wash
well, and boil with salt, being careful the little heads
remain whole. Drain on a sieve and mix with a dressing
composed of above ingredients.
Cauliflower Salad. — II.
Prepare as in preceding recipe, and, when quite cold,
pour over Mayonnaise Dressing No. I.
Cauliflower Salad. — III.
Prepare the cauliflower as described, and, when quite
cold, pour over it Salad Dressing No. IV.
Bosenkohl-Salat.
(Brussels Sprouts Salad.)
Remove the outer loose leaves from ij lb. Brussels
sprouts and boil with salt till tender. Then drain well
and pour over Remoulade Dressing No. III.
This salad may be varied by taking 2 parts Brussels
sprouts, I part celery root, boiled and cut into strips,
and I part boiled, sliced potatoes and allowing double
the quantity of Sardellen to the Remoulade Dressing.
Salat von roten Riiben.
(Beetroot Salad.)
3 lbs. beetroot.
I gill vinegar.
I tablespoonful oil.
A pinch of sugar.
A pinch of pepper.
I teaspoonful chopped horse-
radish.
A pinch of carraway seeds.
,, coriander.
152 Salale.
Boil the beetroot till tender, being careful not to cut
off the roots or any other portion before boiling, or the
colour will be lost. Peel and slice the beetroot and mix
with the above ingredients of the dressing.
This salad may be varied by taking 2 parts beetroot
that has lain in vinegar, to i part sliced apple and
I part sliced, boiled potatoes, and mixing them with
oil, vinegar, and grated horseradish.
Botkohl-Salat.— I.
(Red Cabbage Salad. — I.)
i^ lb. red cabbage.
5 tablespoonsful oil.
I gill vinegar.
I tablespoonful sugar.
\ teaspoonful chopped onion.
A pinch of pepper.
A pinch of salt.
Cut up the cabbage finely and boil with salt, adding
a little vinegar to the water. Drain on a sieve and then
mix with oil, vinegar, finely-chopped onion, pepper and
sugar. The vinegar should be boiled up and poured
hot over the cabbage, and sugar should never be
omitted.
Slices of boiled celery root and a few slices of apple
may also be added.
Roher Botkohl-Salat.
(Salad of uncooked Red Cabbage.)
Cut up the cabbage finely, sprinkle it well with salt
and leave it covered, in a warm place, for 45 minutes.
Then press out the water, and mix with finely-chopped
onion, oil and vinegar and a little sugar.
Slices of boiled potatoes, or of uncooked apples, or of
both, may be added.
Sohwarzwnrzel-Salat.— I .
(Salsify Salad. — I.)
3 lbs. salsify.
\ gill vinegar.
4 tablespoonsful oil.
1 tablespoonful chopped
parsley.
I tablespoonful stock.
A pinch of pepper and salt.
Salads. 1 53
Scrape the salsify roots, throwing them into flour and
water, as each is scraped, to preserve the colour. Then
break into pieces about J inch long, boil till tender,
drain on a sieve and mix with a dressing composed of
the above ingredients.
Salsify Salad. — II.
Prepare the salsify roots as in preceding recipe and
mix with Mayonnaise Dressing No. I, adding a littl
chopped parsley.
Tomaten-Salat. — I.
(Tomato Salad. — I.)
i\ lb. tomatoes.
2 tablespoonsful oil.
3 .. vinegar.
I onion.
A pinch of salt.
). 1. pepper.
Skin the tomatoes, cut them into slices with a very
sharp knife and remove the seeds. Dust over each slice
with salt and pepper, and sprinkle with 3 or 4 drops of
oil. Then pour over the vinegar. Boil up an onion in
a little Tarragon vinegar and pour the latter over the
salad.
Tomato Salad. — II.
Prepare the tomatoes as described. Lay each slice
separately in the dish, pouring over a little of the
Remoulade Dressing No. Ill, from which the Sardellen
have been omitted.
Meerrettig-Salat mit Aepfeln.
(Horseradish and Apple Salad.)
I lb. horseradish. i lb. apples.
I tablespoonful oil. 2 oz. sugar.
I gill vinegar. Pepper.
Wash the horseradish well, grate it and mix it at once
with the sugar and vinegar. Peel and slice the apples,
1 54 Salate.
sprinkle them over with oil and pepper, and mix well
with the horseradish.
This is a suitable salad with boiled fresh beef.
Apfel-Salat.
(Apple Salad.)
Peel and slice the apples and let them stand for a time
in a mixture of oil, lemon juice and sugar. Cut some
onions in slices, bring them to the boil in weak vinegar
and water, and, when cold, mix with the apples.
Vinegar to taste may be added.
Apfel-Salat mit Bering oder Sardellen.
(Apple Salad with Herrings or Sardellen.)
1 lb. apples.
2 hard-boiled eggs.
^ teaspoonful chopped onion,
i gill vinegar.
4 oz. chopped Sardellen or
pickled herrings.
4 tablespoonsful salad oil.
I teaspoonful capers.
Sugar to taste.
Soak the herrings or Sardellen, then chop them finely
and mix with the oil, vinegar, hard-boiled eggs (chopped
finely) and the capers. Add the apples, cut into tiny
dice, flavour with pepper and sugar, and mix all
thoroughly.
Herings-Salat mit saurer Sahne.
(Herring Salad with Sour Cream.)
4 pickled herrings.
\ lb. boiled potatoes.
I teaspoonful chopped onion.
I ,, sugar.
Lemon juice to taste.
I pint thick sour cream.
i lb. apples.
\ lb. pickled cucumbers.
4 tablespoonsful vinegar.
A good pinch of pepper.
I tablespoonful chopped parsley.
Soak the herrings several hours, then cut them into
slices, as well as the potatoes, cucumbers and apples.
Salads. 155
Beat the cream well with the vinegar, lemon juice,
parsley, onion, pepper and sugar, and mix thoroughly
with the cut-up salad ingredients.
Garnish with parsley and radishes.
Herings-Salat.
(Herring Salad.)
4 pickled herring's.
I lb. pickled cucumbers.
I lb. apples.
A pinch of pepper.
,, ground ginger.
8 tablespoonsful salad oil.
2 „ Tarragon vinegar.
I teaspoonful German mustard.
I tablespoonful chopped onion.
10 oz. boiled potatoes.
Soak the herrings 4 to 6 hours, changing the water
frequently. Then skin them and cut up into small dice,
pouring over them vinegar and 3 tablespoonsful water.
Peel the potatoes, apples and pickled cucumbers, and
cut also into dice. Mix all well together with the oil.
Tarragon vinegar, German mustard, ginger and chopped
onion. Sprinkle over with pepper and add sugar if
desired. The salad may be varied by the addition of
hard-boiled eggs, beetroot that has been soaked in
vinegar, and ^ lb. cold veal, all cut into small dice.
Italienischer Salat.
(Italian Salad.)
\ lb. cold roast veal.
\ lb. apples, peeled and cut
into fine shreds.
2 oz. boiled ham or tongue.
I pickled herring or
3 oz. Sardellen.
A little sugar.
Vinegar and stock as required.
Mayonnaise Dressing No. I,
prepared with 3 yolks.
^ lb. pickled cucumbers,
peeled, seeds cut out and
shredded.
3 oz. boiled salad potatoes.
2 teaspoonsful capers.
i^ oz. boiled celery root.
I J oz. boiled carrots.
Soak the herring and then bone it, or the Sardellen,
chop up quite finely and pour over 2 tablespoonsful each
of vinegar and stock. Cut all other ingredients into
short, thin strips. Make a Mayonnaise Dressing accord-
156
Salute.
ing to recipe No. I, using 3 yolks. Mix with it first the
herring (or Sardellen) and capers, and then the mea ,
apples and cucumber and finally the potatoes, carrots
and celery. Mix thoroughly. Garnish with sliced pickled
cucumbers, hard-boiled eggs or chopped ham.
Bielefelder Salat.
(Bielefeld Salad.)
3 Neunaugen (smoked lam-
preys).
4 pickled herrings,
j lb. ox tongue.
4 oz. Senfgurken (pickled cu-
cumber).
J lb. boiled celery root.
8 hard-boiled eggs.
7 oz. Sardellen.
ID oz. cold roast veal.
6 slices beetroot.
4 oz. cornichons (gherkins).
4 oz. boiled carrots.
Capers.
For the Dressing :
8 hard-boiled yolks.
I tablespoonful German mus-
tard.
I tablespoonful chopped pars-
ley.
I tablespoonful chopped onion,
\ gill stock.
^ pint salad oil.
^ gill red wine.
Vinegar to taste.
Pepper.
A little sugar.
Soak the Sardellen and herrings, dry them on a cloth
and then cut them into tiny dice. Slice the remaining
ingredients thinly.
Rub the hard-boiled yolks, add the oil gradually to
them and stir to a thick creamy sauce. Add the remain-
ing ingredients of the dressing, mix well and then stir
in the herring, Sardellen and other sliced ingredients of
the salad.
Garnish with little heaps of finely-chopped ham,
hard-boiled eggs or aspic.
Salat Ton Hiihnerfleisoh.
(Chicken Salad.)
2 boiled chickens.
I tablespoonful chopped pars-
ey and chives
2 tablespoonsful lemon
juice.
I lb. tinned peas.
Mayonnaise Dressing No. I, prepared with f pint oil.
Salads. 157
Remove the meat from the bones and cut up into
small pieces. Sprinkle over with lemon juice and stand
on one side for 30 minutes. Then mix with the peas,
stir the chopped parsley and chives into the mayonnaise
and mix all well together.
Garnish with gherkins and tiny onions. Asparagus
may be substituted for the peas.
Salat von Huhn und Hammer.
(Chicken and Lobster Salad.)
I chicken.
\ lb. tinned peas.
I lb. tinned salmon.
Mayonnaise Dressing No. I,
(I pint oil).
This is an excellent salad. It is prepared according
to the preceding recipe.
Fisoh-Salat.
(Fish Salad.)
2 lbs. fish.
6 tablespoonsful oil.
6 ,, vinegar.
4 hard-boiled eggs.
\ gill stock.
I tablespoonful chopped
parsley.
I tablespoonful capers.
I ,, chopped watercress.
A pinch of pepper.
I teaspoonful chopped chives.
Boil the fish and remove it from the bones. Cut into
slices and sprinkle over with pepper. Mix the oil,
vinegar, stock and chopped parsley, etc., and pour over
the fish, leaving to stand for an hour. Season further
if required. Six chopped Sardellen may also be mixed
with the salad. Sprinkle over with capers and garnish
with the chopped hard-boiled eggs.
Fish Salad with Mayonnaise.
2 lbs. boiled fish. | Mayonnaise Dressing No. I.
Bone the fish, and cut up into small pieces. Pour
over it the Mayonnaise Dressing, prepared with ^ pint
oil, with some chopped fresh herbs mixed with it.
Garnish with young lettuce leaves and little heaps
of aspic.
1 58 Salate.
Sohinken-Salat. (Ham Salad.)
I teaspoonful chopped chives.
I ,, German mustard.
\ tablespoonful chopped
parsley.
\ lb. boiled ham.
6 oz. boiled potatoes.
Mayonnaise Dressing No. II
(double quantities).
Cut the ham and potatoes into small dice, stir them
into the white Mayonnaise, flavoured with German
mustard, parsley and chives, and garnish with little
inner leaves of lettuce or endive.
Illustrierte Gurke. (Ornamented Cucumber.)
Peel a pickled cucumber (Salzgurke), cut it in half
lengthwise, remove the seeds and dry with a cloth.
Fill the cavity with ham (cut into short, thin strips),
hard-boiled eggs (cut into quarters), and a little chopped
parsley. Pour some aspic over and stand in a cool
place till set.
This may be varied by the substitution of chopped
Sardellen, herring, salmon or veal.
Serve with Remoulade Dressing or Mayonnaise.
Siisser Salat. (Fruit Salad.)
\ lb. apples. I 7 oz. sugar. | 3 large oranges.
Peel, core and slice the apples. Peel the oranges
carefully, scraping off all the white part of the skin from
the fruit and slice thinly, removing all pips. Place
alternate layers of apples and oranges in a glass dish,
sprinkling each layer with sugar. The topmost layer
should be of oranges. Allow to stand in a cool place
for about an hour before serving.
This salad may be varied by the addition of bananas
and tinned apricots, pears and pineapples all cut into
dice and their juice added.
Siisser Danziger Salat. (Danzig Fruit Salad.)
Mix i^ lb. cranberries and J^ lb. various bottled fruits
with Y-i pint cream and a tablespoonful lemon juice and
serve in a glass dish.
AUFLAUFE.
(Souffles.)
An Auflauf is baked in a special mould, in a moderate
oven. In the absence of a special mould, any high
fire-proof mould may be used. It must be well-buttered
and lined with grated roll. Several sheets of paper
should be laid on the mould when filled, the lowermost
being buttered. The mould should be placed in a vessel
of boiling water to prevent the bottom of the Auflauf
becoming overbaked. Send to table with a serviette
wrapped round. Serve with a fruit or wine sauce,
unless a vanilla sauce is specified.
Einfacher Auflauf.
(Simple Auflauf.)
For 6 Persons. Time of Preparation : i^ hour.
3 oz. butter.
3 oz. sugar.
3 oz. flour.
6 eggs.
\ pint milk.
I teaspoonful salt.
3 oz. grated sweet almonds.
6 grated bitter almonds.
Cream the butter, add the almonds, salt, sugar and
yolks and stir for J^ hour. Then add the milk, and
flour gradually and finally the whites of eggs, whisked
stiffly.
Fill a well-buttered mould (see general directions :
"Auflauf") and bake 5^ hour.
This Auflauf may also be flavoured with vanilla or
lemon, instead of almonds, or a pound of apples, cut
into thin slices, or finely-chopped candied peel, or
stoned cherries, or plums.
i6o
Aufldufe.
For 6 Persons.
6 yolks of eggs.
8 whites of eggs.
Souffle.
(Lemon Soufpl6. — I.)
TiTne of Preparation : \ hour.
5 oz. castor sugar.
4 tablespoonsful lemon juice.
The grated rind of a lemon.
Beat the yolks and sugar very thoroughly, then add
the lemon juice and grated rind and stir in the whites
of eggs, whisked stiffly. Fill a well-buttered shallow
mould (jee general directions: "Auflauf") and put at
once into a rather hot oven. Bake 8 to 12 minutes and
serve at once.
Zitronen-Auflanf.
(Lemon Auflauf. — XL)
For 6 Persons.
3 oz. butter.
3 oz. flour.
3 oz. sugar.
5 egr&s-
Time of Preparation : i\ hour.
\ teaspoonful salt.
4 tablespoonsful lemon juice.
A little grated lemon peel,
f pint milk.
Melt the butter in a saucepan, mix the flour smoothly
with the milk and add to the butter, stir well over the
fire till of the consistency of a stiff paste. Then stand
on one side. When cool, stir in the yolks, beaten up
well with the sugar, the grated lemon peel and lemon
juice and finally the whites, whisked stiffly.
Fill a well-buttered mould (see general airections :
" Auflauf") and bake in a slow oven for f hour.
Mandel-Auflauf.
(Almond Auflauf.)
To the Auflauf as in preceding recipe add 3 oz. of
grated sweet almonds.
Souffles. i6i
Kakao-Auflauf.
(Cocoa Auflauf).
Prepare as Lemon Auflauf, substituting for the lemon
juice and peel, 2 oz. cocoa and 2 extra oz. sugar and
vanilla flavouring.
Auflauf von saurer Sahne.
(Auflauf made with Sour Cream).
For 6 Persons. Time of Preparation : i J hour.
5 eggs.
3 oz. flour.
4 oz. sugar.
\ pint sour cream.
\ teaspoonful salt.
Grated rind of J lemon.
Beat the yolks well with the sugar and grated lemon
peel, then stir in alternately the flour and sour cream
and finally the stiffly-whisked whites of ^^^. Fill a
well-buttered Auflauf mould {see general directions) and
bake for f hour.
This Auflauf may also be flavoured with grated
almonds, or orange peel or vanilla.
SoufSee mit Aepfeln. — I.
(SouFFL^ WITH Apples.)
For 6 Persons. Time of Preparation : 2 hours.
5 oz. sugar.
Grated rind
I tablespoonful lemon juice.
2 lbs. apples.
6 eggs.
Grated rind of \ lemon.
Bake the apples, then rub them through a hair sieve.
Beat the eggs and sugar to a thick cream, then stir in
the apple puree and the grated lemon peel, finally the
whites, whisked very stiffly.
Fill a well-buttered mould {see general directions :
"Auflauf") and bake for 30 minutes.
Fresh apricots or strawberries, passed through a sieve,
may be substituted for the apples.
u
1 62
Aufldufe.
For 6 Persons.
3 oz. butter.
6 eggs.
Anflauf yon Aepfeln.— II.
(Apple Auflauf.)
Time of Preparation : \ hour.
2 lbs. apple pur^e.
3 oz. sugar.
3 oz. grated roll.
Cream the butter, add to it the yolks, well beaten
with the sugar, and mix all well together. Add to this
alternately the grated roll, apple puree and whisked
whites of eggs, fill a well-buttered Auflauf mould {see
general directions : " Auflauf") and bake i hour.
Kartoffel-Aaflauf.
(Potato Souffl^.)
For 6 Persons.
I lb. boiled potatoes.
3 oz. sugar.
3 oz. butter.
8 eggs.
Time of Preparation : \\ hour.
Salt.
2 tablespoonsful lemon juice.
2 oz. grated sweet almonds.
5 oz. „ bitter ,,
A little grated lemon peel.
Cream the butter, add to it the yolks, beaten well with
the sugar and the potatoes, rubbed through a sieve,
grated almonds and lemon peel. When all is well
mixed, fill a well-buttered Auflauf mould {see general
directions : " Auflauf") and bake ^ hour.
For 6 Persons.
3 oz. butter,
f pint milk.
6 eggs.
Auflauf Yon Apfelsinen.
(Orange Auflauf.)
Tim.e of Preparation : 2 hours.
Salt.
3 oz. flour.
2 oranges.
I tablespoonful rum.
Souffles. 163
Melt the butter in a saucepan, mix the flour or milk
smoothly, add them to the butter and heat, stirring
continuously, to the consistency of dough. Stir in
2 beaten-up eggs and the juice of the oranges and stand
on one side to cool. Beat the 6 yolks well with the
sugar, add to them a tablespoonful of rum and half the
peel of an orange, grated on lumps of sugar and stir
into the cooled mixture, mixing well. Stir in finally
the 6 whites, stiffly whisked. Fill a well-buttered
Auflauf mould (jee general directions: "Auflauf") and
bake ^ hour.
NuBS-Auflaaf.
(Nut Auflauf.)
For 6 Persons. Time of Preparation : \\ hour.
6 eggs.
6 oz. sugar.
4 oz. hazelnut kernels.
I tablespoonful rum.
Beat the sugar and yolks together well and stir in the
finely-pounded nuts, and when well mixed, the stiffly-
whisked whites of eggs.
Fill a well-buttered Auflauf mould (see general
directions: "Auflauf") and bake Y^ hour.
Semmel-Auflauf.
(Roll Auflauf.)
For 6 Persons. Time of Preparation : i\ hour.
4 oz. breadcrumbs.
3 oz. sugar.
3 oz. butter.
6 eggs.
4 bitter almonds or
A little lemon juice.
Cream the butter, then stir in the beaten-up yolks
and sugar and next the breadcrumbs and grated almonds.
Mix well and finally stir in lightly the stiffly-whisked
whites of eggs.
Fill a well-buttered Auflauf mould (see general
directions : " Auflauf") and bake ^ hour.
164 Aufl'dufe.
I lb. stoned cherries, or 14 oz. thinly-sliced apples,
sprinkled over with 5 oz. sugar may be substituted for
the almond or lemon flavouring.
Gebackener Beis.
(Baked Rice.)
For 6 Persons. Time of Preparation : 2} hours.
i^ pint milk.
I teaspoonful salt.
6 bitter almonds.
Grated rind of i lemon.
J lb. rice.
3 oz. butter.
4 eggs.
2 oz. sugar.
Scald the rice and boil | hour with the milk and butter
till quite soft. Beat the yolks and sugar well together,
and stir into the rice with the grated lemon peel and
almonds. Then stir in lightly the whites, stiffly
whisked, fill a well-buttered Auflauf mould (see general
directions : " Auflauf") and bake | hour.
Sprinkle over with sugar and serve with a fruit sauce.
Sliced apples or jam may be substituted for the almond
flavouring.
Griesspeise.
(Semolina Auflauf.)
For 6 Persons. Time of Preparation : \\ hour.
2 oz. butter.
2 oz. sugar.
2 oz. sweet almonds.
A little grated lemon peel.
i^ pint milk.
\ lb. semolina.
4 eggs,
r teaspoonful salt.
Boil the milk, semolina, butter and salt to the
consistency of a stiff puree. Beat the yolks well with
the sugar and add gradually with the grated almonds
and lemon peel to the semolina, when the latter is
cool, stirring in finally the whisked whites of eggs.
Fill a well-buttered mould (Auflauf form, see general
directions: "Auflauf") and bake in a slow oven for
I hour.
An oz. of cocoa and an oz. of sugar may be added to
this Auflauf, or \ lb. sultanas and a tablespoonful of
rum.
PUDDINGE.
{^Puddings.)
Puddings.
Puddings may be boiled in a well-floured cloth, but
preferably in a special pudding basin or mould, with a
tightly-fitting lid. Both the inside of the lid and of the
mould itself should be well-buttered and then sprinkled
over with breadcrumbs. The mould should not be more
than I full and should be stood in a saucepan of boiling
water. The water should not come to the top of the
mould, but fresh boiling water should be added from
time to time to replace what boils away. Keep the lid
of the saucepan on while the pudding is boiling.
Puddings prepared according to the following recipes
are always to be turned out and served with Frucht- or
Weinschaum-Saucen. {See rfecipes, pages 67, 68.)
Chocolate Pudding is served with Vanilla Sauce.
Reis-Pudding.
(Rice Pudding.)
For 6 Persons. Time of Preparation : 2\ hours.
4 oz. rice.
3 oz. butter.
5 eggs.
i^ oz. sweet almonds,
if pint milk.
3 oz. sugar.
A pinch of carbonate of soda.
4 bitter almonds.
A little grated lemon peel.
I teaspoonful salt.
Boil the rice in the milk for i hour with i teaspoonful
salt, a pinch of carbonate of soda and 3 oz. butter.
Then stir in i well-beaten up egg and stand on one
side to cool.
1 66
Puddinge.
Beat the 4 yolks with the sugar and add to them the
grated almonds and a little lemon peel. Stir into the
rice, alternately with the whites of eggs, whisked stiffly.
Fill with this a well-buttered pudding basin, or mould,
with a closely-fitting lid, and boil \\ to 2 hours. (See
general directions : " Puddings.")
Gries-Pudding.
(Semolina Pudding.)
For 6 Persons.
I pint milk.
3 oz. butter.
6 eggs.
4 oz. semolina.
Time of Preparation : 2f hours.
2 oz. sugar.
Salt.
A little grated lemon peel, or
A few grated bitter almonds.
Put on the milk with the salt and butter, shake into
it the semolina, stirring continuously and boil to the
consistency of a fairly thick puree. Then remove from
the fire and stir into it i well-beaten ^^^.
Beat the 5 yolks well with the sugar and flavour with
a little grated lemon peel or bitter almonds, as preferred.
Stir, alternately, with the whites of eggs whisked stiffly,
into the semolina.
Fill with this a well-buttered pudding basin, or mould,
with a closely-fitting lid and boil i^ hour. (See general
directions : " Puddings.")
Serve with Frucht- or Wein-Sauce. (See recipes,
pages 67, 68.)
For 6 Persons.
Nuss-Pudding.
(Nut Pudding.)
\ lb. hazelnut kernels,
i^ oz. grated roll.
1 teaspoonful ground cin-
namon.
2 ground cloves.
Time of Preparation : 2 hours.
Vanilla to flavour.
\ lb. sugar.
6 eggs.
I tablespoonful rum.
if oz. chopped candied peel.
Puddings. 167
Beat the yolks and sugar for \ hour, then stir in all
ingredients adding last the nuts, finely chopped or
passed through the mincing machine, and the whites of
eggs, whisked stiffly.
Fill with this a well-buttered pudding basin, or mould,
with a closely-fitting lid, and boil \\ hour. {See general
directions: "Puddings.")
Serve with Weinschaum-Sauce. {See recipe, page 68.)
Schokoladen-Pudding.
(Chocolate Pudding.)
For 6 Persons. Time of Preparation : 2 J hours.
4 oz. flour.
2 oz. butter.
4 eggs.
4 oz. chocolate.
4 oz. sugar.
\ pint milk.
Melt the butter in a saucepan. Mix the chocolate and
flour smoothly in the milk, beat it up and pour it into
the butter, stirring continuously till of the consistency of
a thick puree. Then remove from the fire and stir into
it, when a little cooled, the yolks, well beaten with the
sugar and finally the whites of eggs, whisked stiffly.
Fill with this a well-buttered pudding basin, or mould,
with a closely-fitting lid, and boil i^^ hour. {See general
directions : " Puddings.")
Serve with Vanilla Sauce. {See recipe, page 67.)
Kakao-Pudding.
(CocoA Pudding.)
For 6 Persons. Time of Preparation : 2 J hours.
\ pint milk.
2 oz. cocoa.
4 oz. flour.
4 eggs.
2 oz. butter.
6 oz. sugar.
I teaspoonful cinnamon or vanilla.
Melt the butter in a saucepan. Mix the flour smoothly
in the milk, beat it up, pour into the butter and heat,
stirring continuously, till it becomes a thick paste. Then
1 68 Puddinge.
remove from the fire, and, while warm, stir in the
cocoa. When cooler, stir in the yolks, well beaten with
sugar and finally the whites of eggs, whisked stiffly.
Fill with this a well-buttered pudding basin, or mould,
with a closely-fitting lid, and boil i^ hour. (See general
directions: "Puddings.")
Serve with Vanilla or Almond Sauce. {See recipes,
page 67.)
Mandel-Padding.
(Almond Pudding.)
For 6 Persons. Time of Preparation : 2 J hours.
4 oz. flour.
4 oz. sugar.
I pint milk.
4 oz. butter.
4 oz. sweet almonds.
6 egg-s.
Melt the butter in a saucepan. Mix the flour smoothly
in the milk, beat it up, pour it into the butter and heat,
stirring continuously, till somewhat thick. Then
remove from the fire, stir in the 6 yolks, well beaten
with the sugar, the grated almonds and finally the
6 whites of eggs, whisked stiffly.
Fill with this a well-buttered pudding basin, or mould,
with a closely-fitting lid, and boil \\ hour. (See general
directions : " Puddings.")
Nudel-Pudding.
For 6 Persons. Time of Preparation : 2 hours,
f pint milk. 1 2 oz. butter.
I oz. sweet almonds.
6 eggs.
4 oz. finely-cut Nudeln.
3 oz. sugar.
A little grated lemon peel.
Boil the milk with the butter and salt, then strew in
the Nudeln, using either some made according to recipe,
page 18, or those obtainable at most German
Delikatessen shops. Boil to a fairly firm puree, then
stir in 2 well-beaten ^^^s. Beat the 4 yolks well with
the sugar, and add, with the grated almonds and lemon
Puddings. 169
peelj stirring in finally the 4 whites of eggs, whisked
stiffly.
Fill with this a well-buttered pudding basin, or mould,
with closely-fitting lid and boil i^ hour. (See general
directions f " Puddings.")
This pudding may be varied by the addition of 4 oz.
sultanas, or \ lb. boiled stoned prunes, or 5 oz. thinly-
sliced apples.
KartofFel-Pudding.
(Potato Pudding.)
For 6 Persons. Time of Preparation : 2J hours.
\ lb. boiled potatoes.
3 oz. almonds.
3 oz. butter.
3 oz. sugfar.
15 bitter almonds.
4 eggs.
Cream the butter, add to it the sugar, beaten well
with the yolks and stir well for 15 minutes. Then add
the grated almonds, half the quantity of the potatoes
(which should be dry and floury and be rubbed through
a sieve) and half the whites of eggs, whisked very
stiffly. Mix well, then stir in the remainder of the
potatoes and whisked whites of eggs.
Fill a well-buttered pudding basin or mould, with
closely-fitting lid and boil \\ hour. (See general
directions: "Puddings.")
Serve with a wine sauce.
Kartoffelmehl-Pudding.
(Potato Flour Pudding.)
For 6 Persons. Time of Preparation : 2\ hours.
4 oz. potato flour.
3 oz. butter.
4 oz. sugar.
\ pint milk.
6 eggs.
\ teaspoonful salt.
2 tablespoonsful lemon juice.
The grated rind of i lemon.
Melt the butter in a saucepan. Mix the flour smoothly
in the milk, beat it up and pour into the butter. Add
the salt and stir continuously, till of the consistency of
1 70 Puddinge.
a thick puree. Then remove from the fire and stir in at
once 2 beaten-up eggs. Beat 4 yolks well with the
sugar, add to the mixture when a little cooled, with the
grated lemon peel and lemon juice and finally stir in the
4 whites of eggs, whisked stiffly.
Fill with this a well-buttered basin, or mould, with a
closely-fitting lid, and boil i^ hour. {See general
directions: "Puddings.")
Semmel- Pudding.
(Bread Pudding.)
For 6 Persons. Time of Preparation : 2-|- to 3 hours.
4 oz. bread, cut into dice.
f pint milk.
I teaspoonful salt.
10 bitter almonds
4 oz. currants.
3 oz. butter.
6 eg-gfs.
Soak the bread in the milk. Cream the butter, beat
the yolks well and mix thoroughly the butter, yolks,
grated almonds, sugar and soaked bread, stirring
in lastly the currants and whites of eggs, whisked
stiffly.
Fill with this a well-buttered basin, or mould, with a
closely-fitting lid, and boil 2 hours. {See general direc-
tions : " Puddings.")
This pudding may be improved by the addition of a
tablespoonful of rum and of lemon juice and 3 oz.
chopped candied peel.
Pumpernickel-Pudding.— I.
For 6 Persons. Time of Preparation : i| hour.
4 oz. grated Pumpernickel.
4 oz. chopped candied peel.
4 ground cloves.
4 oz. sweet almonds.
4 oz. currants.
6 eggs.
A little grated lemon peel.
8 oz. sugar.
I teaspoonful ground cinna-
mon.
^ pint red wine.
Puddings. 171
Beat the yolks well with 4 oz. sugar and stir in the
whites of eggs, whisked stiffly, and the cinnamon, cloves
and -lemon peel. Then add the grated Pumpernickel,
finely-chopped candied peel and almonds, and the
currants. Mix thoroughly and fill a well-buttered
pudding basin, or mould, with closely-fitting lid, and
boil I hour. {See general directions : " Puddings.")
Turn out and serve hot, pouring over it the wine
which has been boiled up with 4 oz. sugar. This
pudding tastes excellent served cold, with whipped
cream.
Pumpernickel-Pudding.— II.
4 oz. chocolate.
4 oz. grated Pumpernickel.
4 oz. butter.
4 oz. sugar.
4 eggs.
Melt the butter and stir into it the grated Pumpernickel
and the chocolate. Mix thoroughly and then add the
4 yolks, beaten well with 4 oz. sugar and finally the
4 whites of eggs whisked stiffly.
Fill with this a well-buttered pudding basin, or mould,
with closely-fitting lid and boil i ^ hour. (See general
directions: "Puddings.")
This pudding is also excellent served cold, with
whipped cream.
FLAMMERI.
{Flummery.)
Feiner Flammeri.
(Cornflour Flummery.)
For 6 Persons.
I pint boiling milk.
1 gill cold milk.
2 oz. sugar.
Vanilla flavouring.
Time of Preparation : \ hour.
1 oz. fresh butter.
2 oz. cornflour.
4 eggs.
\ teaspoonful salt.
Boil up the butter, sugar and salt with the pint of
milk and add vanilla flavouring. Mix the cornflour
smoothly with the gill of cold milk, beat up with the
yolks and add to the boiling milk. Boil up together,
stirring continuously, and then stir in at once the whites
of eggs, whisked stiffly. Pour into a mould that has
been rinsed in cold water and turn out when cold. Serve
with a cold Weinschaum-Sauce or Frucht-Sauce. {See
recipes, pages 67, 68.)
Gries-FIammeFi.
(Semolina Flummery.)
For 6 Persons.
1 4 pint milk.
4 oz. semolina.
I teaspoonful salt.
Time of Preparation : f hour.
3 oz. sugar.
6 eggs.
4 tablespoonsful cold milk.
Vanilla or lemon flavouring.
Flummery.
173
Boil the milk, adding the flavouring desired, then
strew in the semolina, stirring well, and boil 15
minutes. Beat the yolks with 4 tablespoonsful cold
milk, stir into the semolina and bring to the boil
again. Then add at once the stiffly-whisked whites of
eggs. Pour into a mould, rinsed with cold water, and
turn out when cold.
Flammeri Yon Reis.
(Rice Flummery.)
For 6 Persons.
8 oz. rice.
I oz. butter.
10 bitter almonds.
Time of Preparation
\ lb. ratifias.
I quart milk.
3 oz. sugar.
I teaspoonful salt.
2 hours.
Scald the rice twice and boil in the milk for an hour
till soft. Then add salt, sugar and butter and the
grated almonds. Rinse a mould with cold water, line it
with ratifia biscuits and pour in the rice. When cold,
turn out and serve with Frucht-Sauce. {See recipe,
page 67.)
Mehl-Flammeri.
(Flour Flummery.)
For 6 Persons.
I quart milk, boiled.
4 eggs.
J pint cold milk.
\ teaspoonful salt.
Time of Preparation : ^ hour.
J lb. sugar.
6 oz. flour.
A little lemon juice.
A dash of Maraschino.
Vanilla or almond flavouring.
Bring a quart of milk to the boil with a little salt.
Add the sugar and flavourings. Mix the flour smoothly
with a little of the i pint of cold milk and add to the
4 eggs, well beaten with the rest of the cold milk, and
a little salt. Add this to the boiling milk and boil for a
further 3 minutes, pour into a mould that has been
rinsed with cold water and turn out when cold.
1 74 Flammeri.
Zitronen-Flammeri.
(Lemon Flummery.)
i^ pint water.
6 tablespoonsful lemon juice.
The thinly-peeled rind of \
lemon.
\ pint cider.
4 eggs.
I lb. sugar.
4 oz. sifted flour.
\ teaspoonful salt.
Boil the thinly-peeled rind of \ lemon in i^ pint water
for 2 minutes, then take it out. Mix the flour smoothly
in the cider and beat it up with the yolks, sugar, lemon
juice and salt. Add to the boiling water and boil 3
minutes. Then draw on one side and stir in the whites
of eggs, whisked stiffly. Pour into a mould that has
been rinsed with cold water. When cold, turn out and
serve with Frucht- or Wein-Sauce. (See recipes,
pages 67, 68.)
Apfel-Flammeri.
(Apple Flummery.)
For 6 Persons. Time of Preparation : i hour.
A few drops of cochineal.
i^ lb. apples.
I J pint water.
J lb. sugar.
2 leaves of gelatine
A small piece of lemon peel.
A little cinnamon.
3 oz. sifted flour.
Peel and slice the apples and put them on in a pint of
water. When they are soft, rub them through a sieve
and boil them up again with sugar, 2 leaves of gelatine,
the lemon juice, lemon peel and cinnamon. Add the
flour, smoothly mixed in ^ pint water, colour with a few
drops of cochineal and boil for a few minutes longer.
Pour into a mould that has been rinsed with cold water,
and when cold, turn out and serve with whipped cream.
Flammeri mit Schokolade.
(Chocolate Flummery.)
For 6 Persons. Time of Preparation : J hour.
if pint milk.
4 oz. chocolate.
I teaspoonful salt.
4 oz. semolina.
2 oz. sugar.
Flummery.
175
Strew the semolina in the boiling milk, then
gradually the salt, sugar and grated chocolate. Boil to
the consistency of a thick puree and pour into a mould
that has been rinsed with cold water. When cold, turn
out and serve with Vanilla Sauce. {See recipe, page 67.)
For 6 Persons.
4 oz. grated roll.
I pint water.
A pinch of salt.
Semmel-Flammeri.
(Roll Flummery.)
Time of Preparation : i^ hour.
2 tablespoonsful rum.
I ,, lemon juice.
A little lemon peel.
4 oz. sugar.
Soak the grated roll for an hour in the milk, boil 5
minutes with the lemon peel and then pass through a
hair sieve. Stir in the sugar, lemon juice, rum and
salt, mix well and pour into a mould that has been
rinsed with cold water. When cold, turn out and serve
with Frucht-Sauce. {See recipe, page 67.)
This should be prepared a day before required, so
that it may thoroughly set.
Flammeri mit Eiweiss.
(Flummery with White of Egg.)
For 6 Persons.
4 oz. potato flour.
6 whites of eggs.
I quart boiling milk.
\ pint cold milk.
Time of Preparation : \ hour.
A small piece of closely
pared orange peel.
2 oz. grated sweet almonds.
\ teaspoonful salt.
Into the boiling milk put the sugar, salt, grated
almonds and the orange peel. Add the cold milk, with
which the flour has been smoothly mixed, and boil 2
minutes, stirring continuously. Then stir in at once the
whites of eggs, whisked stiffly, and pour into a mould
that has been rinsed in cold water. Turn out when cold.
1 76 Flammeri.
2 lbs. of fruit.
\ lb. loaf sugar.
Rote Griitze.
Ground rice, sago or corn-
flour.
I pint water.
Put half a pound each of red and black currants,
cherries and raspberries into a pan, add i pint of
water and a quarter of a pound of loaf sugar.
Stew gently until soft, then strain off the juice through
a hair sieve and measure it.
Put the juice on to boil. To each pint of juice allow
2 large tablespoonsful of ground rice, mixing latter
smoothly with cold water. When the juice boils, pour
in the rice. Let it come to the boil.
Pour the mixture into a mould which has been rinsed
out with cold water. When cold, turn out. Serve with
cream or custard.
Sago or cornflour may be used instead of ground rice,
and bottled syrup instead of the fresh fruit.
CREMES.
{Creams.)
Vanillen-CFeme.
(Vanilla Cream.)
For 6 Persons. Time of Preparation : 2 hours.
I pint milk. 3 oz. sugar.
6 eggs. I vanilla bean.
5 leaves of gelatine.
Beat the yolks and sugar well together. Boil up
\ pint of the milk with the vanilla and a pinch of
carbonate of soda. Beat the remaining milk with the
yolks and sugar and add to the boiling milk, boiling
up again and stirring continuously. Add the dissolved
gelatine, pour into a basin, stand in a cool place and
stir until it begins to thicken. Then stir in the whites
of eggs, whisked stiffly. Pour into a glass dish and
decorate with little heaps of stewed or preserved fruit,
or jelly.
Sultan-Creme.
(Sultana Cream.)
Prepared according to preceding recipe ; 4 oz. of
sultanas, boiled with sugar and then dried, and 2 oz.
finely-chopped candied peel are stirred into the cream
just before the whisked whites of eggs.
N
178
Cremes.
Mandel-Creme.
(Almond Cream.)
Prepared like Vanilla Cream, but 8 bitter almonds
and 2 oz. sweet almonds, grated finely, are substituted
for the vanilla.
Nass-Creme.
(Nut Cream.)
Time of Preparation : i hour.
For 6 Persons.
ij pint milk.
4 oz. hazelnut kernels.
4 oz. sugar.
I tablespoonful sifted flour.
3 eggs.
5 leaves of gelatine.
Scald the nut kernels, scrape the skins off and pound
finely. Put on half of the milk to boil with the sugar.
Beat the yolks with the remainder of the milk, add to
the boiling milk and boil up again, adding the dissolved
gelatine and a pinch of salt. Pour into a basin, stand
in a cool place and stir until it begins to thicken.
Then stir in the stiffly-whisked whites of eggs and the
pounded nuts. Pour into a glass dish and garnish with
nuts.
Sohokoladen-Creme. — I.
(Chocolate Cream.)
For 6 Persons.
^ pint milk.
I oz. cocoa.
6 whites of eggs.
or
i pint whipped cream.
Time of Preparation : 2 hours.
4 oz. grated chocolate.
3 oz. sugar.
5 leaves of gelatine
(8 leaves, if the cream is
to be turned out).
Boil the milk, then stir in the sugar, cocoa, half the
grated chocolate and the dissolved gelatine. Pour into
a basin, stand in a cool place and stir until it begins
to thicken. Then stir in the whipped cream, or whites
Creams, 179
of eggs, whisked stiffly, sprinkled over with the remain-
ing chocolate. Pour into a glass dish and serve with or
without a thick vanilla sauce. {See recipe, page 67.)
Sohokoladen-Creme. — II.
(Chocolate Cream without Eggs.)
I pint milk.
I oz. potato flour.
I oz. sugar.
4 oz. chocolate.
Boil up half the milk. Mix the chocolate and flour
smoothly in the remaining cold milk, add to the boiling
milk, boil up together and pour into a dish. When
cold, decorate with ratilia biscuits or whipped cream.
Schokoladen-Creme auf kaltem Wege zabereitet.
(Chocolate Cream prepared without cooking.)
J lb. chocolate.
I tablespoonful cocoa.
Vanilla flavouring.
\ pint water.
6 leaves of gelatine.
^ pint whipped cream.
Whites of 4 eggs.
Grate the chocolate and mix it with the cocoa and half
of the water. Dissolve the gelatine in the remaining
water, warmed, and stir it into the chocolate, continuing
stirring until the gelatine is quite cool again. Then add
the vanilla flavouring, a little sugar, if desired, the
whipped cream and the stiffly-whisked whites of eggs.
Fill a mould that has been oiled and stand in a cool
place for 5 hours.
Serve turned out, the dish decorated with little heaps
of whipped cream. The mould may also be lined with
ratifia or other small biscuits.
Rumspeise.
(Rum Cream.)
I quart milk.
I gill rum.
I oz. sifted flour.
4 oz. sugar,
f oz. gelatine.
A little cochineal.
i8o Creines.
Boil i\ pint milk with the sugar. Mix the sifted flour
smoothly in \ pint of cold milk and add to the boiling
milk with the dissolved gelatine. Stand on one side to
cool, and when the cream begins to set, stir in the rum
and colour with a little cochineal. Pour into a mould
rinsed with cold water and when set, serve turned out,
with Vanilla Sauce or whipped cream.
Russische Creme.
(Russian Cream.)
8 oz. sugar.
4 eggs.
lo leaves of gelatine.
\ pint whipped cream.
\ gill orange juice.
2 tablespoonsful lemon juice.
^ pint white wine.
\ gill rum.
Beat the sugar, orange juice, eggs, wine and rum
well together. Stir in a saucepan till it thickens, then
add the dissolved gelatine. Remove from the fire,
whisk briskly and stir in the whites of eggs beaten to a
snow. Pour into a mould rinsed with cold water, and,
when set, turn out.
Kaffee-Creme.
(Coffee Cream.)
\\ pint milk. 2 oz. coarsely-ground coffee.
4 eggs. 2 oz. sifted flour.
4 oz. sugar.
Boil up \ pint milk with the coffee and strain through
a hair sieve. When cold, stir in the flour and yolks
beaten smoothly together. Then add the remaining
milk, bring all to the boil, and finally stir in the stiffly-
whisked whites of eggs. Pour into a dish and serve cold.
Zitronen-Creme.
(Lemon Cream.)
\ lb. sugar.
4 leaves of gelatine.
6 tablespoonsful lemon juice>
6 eggs.
Creams. i8i
Beat the yolks well with the sugar, and add the
gelatine that has been dissolved in the warmed lemon
juice. Then stir in the stiffly-whisked whites of eggs
and pour into a glass dish.
A chocolate cream may be prepared in this way, 3 oz.
grated chocolate being substituted for the lemon juice.
Apfelsinen-Creme.
(Orange Cream.)
\ lb. sugar.
5 leaves of gelatine.
1 gill orange juice.
2 tablespoonsful lemon juice.
6 eggs.
Prepare in the same manner as Lemon Cream.
Ponsch-Creme.
(Punch Cream.)
4 eggs.
8 leaves of gelatine.
I gill rum.
\ pint white wine.
10 oz. sugar.
3 tablespoonsful lemon juice.
Warm the wine and dissolve the gelatine in it, then
stand on one side. Beat the yolks and sugar well together,
stir in the rum and lemon juice into the half-set wine jelly,
and lastly the stiffly-whisked whites of eggs. Pour into
a glass dish, decorating, when set, with ratifias.
Wein-Creme.
(Wine Cream.)
^ pint white wine.
4 eggs.
3 tablespoonsful lemon juice.
4 oz. sugar.
2 leaves of gelatine.
Beat the eggs with the wine, lemon juice and sugar,
add the gelatine, dissolved, and bring just to the boil.
When cool, pour into a glass dish and when set, decorate
with little heaps of fruit jelly.
SCHLAGSAHNE.
{Dishes Prepared from Whipped Cream.)
Schlagsahne mit Pumpernickel.
(Whipped Cream with Pumpernickel.)
I pint whipped cream. Vanilla flavouring-.
4 oz. sugar. 4 oz. grated Pumpernickel.
Mix the sugar and the grated Pumpernickel, place
half the quantity in the bottom of a glass dish, and on
it, the whipped cream flavoured with vanilla, then on
this, the remaining Pumpernickel as a top layer.
The Pumpernickel may also be mixed with 4 oz.
chocolate, the sugar being then omitted.
Or, pounded ratifia biscuits may be mixed with the
Pumpernickel, and coffee extract added to the cream.
An excellent variation of this dish is to place on the
lower layer of Pumpernickel, fresh fruit, such as straw-
berries, raspberries, or currants, well sprinkled over with
castor sugar.
4
Schlagsahne zum Stiirzen.
(Whipped Cream in a Mould.)
pint whipped cream. \ gill water.
6 leaves of gelatine. 4 oz. sugar.
A little vanilla flavouring.
Dissolve the gelatine in the water and stir it into
the whipped cream with the sugar and a little vanilla
flavouring. Whisk all together and fill a mould that
has first been rinsed with cold water. When set, turn
out and serve with strawberries, red currants, or
preserves.
Dishes Prepared from Whipped Cream. 183
Tutti Frutti mit Sohlagsahne.
(Fruit with Whipped Cream.)
I pint various fruits.
4 oz. ratifia biscuits.
I pint cream.
Line a glass dish with little ratifia biscuits. Then
place alternate layers of cream (in which the dissolved
gelatine has been stirred) and of various kinds of fruit,
stewed or preserved, the topmost layer being of whipped
cream.
Konigin Reisspeise — Himmelspeise.
(Rice A. la Reine.)
4 leaves of gelatine
dissolved in
2 tablespoonsful water.
4 oz. best rice.
i^ pint cream.
f pint whipped cream.
12 leaves of gelatine (i oz.).
4 oz. sugar.
1 vanilla bean.
2 tablespoonsful water.
7, ,, rum.
Scald the rice 4 times, the fourth time with carbonate
of soda in the water. Then boil it in the cream with a
pinch of salt and the vanilla, adding 4 leaves of gelatine,
dissolved in a little boiling water, and the sugar. Stand
the rice on one side to cool, stirringoccasionally. Dissolve
the remaining 8 leaves of gelatine in 2 tablespoonsful
boiling water. Add it, with 3 tablespoonsful rum, to
the cream, whisked very stiffly, and then stir into the rice.
Rinse a mould with cold water, fill it with the rice
cream, stand it for at least 2 hours in a cool place, then
turn out and serve with fruit syrup.
f pint cream.
Half a vanilla stick pounded
with a little sugar.
Schlagsahne mit Kaffee.
(Coffee Whipped Cream.)
8 leaves of gelatine dissolved
in a gill of strong coffee.
4 oz. sugar.
Dissolve the gelatine and stir it into the coffee and
whipped cream, adding the sugar and vanilla. Pour
into a mould, rinsed with cold water, and turn out
when set.
1 84 Schlagsahne.
Schlagsahne mit Schokolade.
(Chocolate Whipped Cream.)
f pint cream. 4 oz. chocolate.
8 leaves of gelatine (| oz.). 3 oz. sugar.
^ gill water.
Dissolve the gelatine in the water and stir it into the
other ingredients. Prepare as in preceding recipe.
Schlagsahne mit Niissen.
(Nut Whipped Cream.)
f pint cream.
8 leaves of gelatine (^ oz.).
J gill water.
4 oz. hazelnut kernels or
grated almonds.
4 oz. sugar.
Prepare as preceding recipes.
Schlagsahne mit Apfelsinen.
(Orange Whipped Cream.)
f pint cream.
I gill orange juice.
Orange peel rubbed on sugar.
5 oz. sugar.
2 tablespoonsful lemon juice.
8 leaves of gelatine (^ oz.).
Dissolve the gelatine in the orange juice and prepare
as the preceding recipes.
Schlagsahne mit Friichten.
(Whipped Cream with various Fruits.)
I pint cream.
10 leaves of gelatine.
I gill fruit syrup.
I gill finely-chopped fruits.
Cut up various kinds of fruit, such as strawberries,
pineapple, peaches, apricots, etc., into small pieces.
Dissolve the gelatine in the fruit syrup and whisk it
with the cream. Rinse a mould with cold water and
fill it with alternate layers of the cream and fruit. When
set, turn out.
SONSTIGE SUSSE SPEISEN.
{Other Sweets.)
Zitronenreis.
(Lemon Rice.)
^ lb. rice.
I oz. butter.
I quart water.
4 tablespoonsful lemon juice.
Grated rind of 2 lemons.
Salt and sugar to taste.
Scald the rice and boil it with the butter and a little
salt. Add the grated rind of 2 lemons, 4 tablespoons-
ful lemon juice and sugar to taste.
Milchreis.
(Rice with Milk.)
For 6 Persons. Time of Preparation : \\ hour.
\ lb. rice. Vanilla, lemon or bitter
I quart milk. almond flavouring.
A little salt.
Scald the rice 3 times, the third time adding a pinch
of carbonate of soda to the boiling water. Drain well
and then throw into the boiling milk ; add whatever
flavouring is desired and boil up. Then cover and draw
on one side, simmering gently until the rice is soft.
Shake the saucepan occasionally.
The flavouring may be omitted and the rice served
with a sprinkling of sugar and cinnamon.
1 86 Sonstige siisse Speisen.
Apfelreis.
(Apple Rice.)
For 6 Persons. Time of Preparation : i^ hour.
\ lb. rice. I tablespoonful salt.
2 oz. sugar. \\ pint water.
2 oz. butter. A piece of lemon peel.
2 lbs. apples.
Scald the rice twice. Peel the apples, cut them into
dice and fill a buttered pudding basin (that is provided
with closely-fitting lid) with alternate layers of apples
and rice, the top and bottom layer consisting of apples.
Boil up the water with the butter, sugar and salt, and
pour it over. Then place the lid on the mould and boil
for 2 hours.
Turn out the rice on to a deep dish and serve sprinkled
over with sugar.
Stoned cherries may be substituted for apples.
Weinreis.
(Wine Rice.)
For 6 Persons, Time of Preparation : 2 hours.
\ lb. rice.
4 tablespoonsful lemon juice.
5 oz. sugar.
f pint white wine.
Put on the rice in cold water, pour off the water as
soon as it boils and replace by fresh cold water. Repeat
this several times, then drain the rice on a sieve. Boil
up J^ pint of the wine with the sugar and lemon juice,
shake the rice into it and boil it till the grains are soft.
Let the rice cool a little and then stir in the remaining
wine. Serve in a glass dish, ornamented with little
heaps of various bottled fruits.
Himbeerschaum.
(Raspberry Froth.)
3 whites of eggs. I 4 oz. jam (currant, raspberry
3 oz. castor sugar, | or cranberry).
Whisk all together for i hour and serve in a glass dish.
Other Sweets. 187
Apfelschnee.
(Apple Snow.)
6 whites of eggs.
2 tablespoonsful lemon juice.
Whisk the whites very stiffly, then stir in the sugar^
lemon juice, and finally the apple puree. Serve in a
glass dish, garnished with jelly.
I lb. stiff apple pur^e.
3 oz. sugar.
\ pint fruit syrup.
8 whites of eggs.
Schaumspeise.
(Sponge.)
f pint cider or water.
3 oz. sifted flour.
Sugar to taste.
Boil the syrup with the sugar and wine and add the
flour, mixed smoothly in a little water. When this has
boiled a few minutes, remove from the fire and stir into
it the stiffly-whisked whites of eggs. Fill a mould that
has been rinsed with cold water and turn out when cold.
Serve with Vanilla Sauce {see recipe, page 67) or whipped
cream.
'Arme Bitter.
(Poor Knight's Pudding.)
Time of Preparation : i hour.
18 slices Vienna bread.
y^ pint milk.
I teaspoonful salt.
2 oz. grated roll.
4 oz. butter.
8 bitter almonds.
3 eggs.
Beat up together the milk, eggs, salt and grated
almonds and pour over the slices of bread, so that they
are well soaked through. Then sprinkle over with
grated roll and fry a pale brown on both sides in butter.
Serve with Fruit Sauce, etc.
1 88 Sonstige siisse Speisen.
Karthaaser Klosse.
(Carthusian Fritters.)
For 6 Persons. Time of Preparation : i^ hour.
9 long rolls.
4 eggs.
5 bitter almonds.
I pint milk.
1 teaspoonful salt.
2 oz. sugar.
Grate off the outer crust of the rolls. Cut the rolls in
halves lengthwise and pour over them the milk which
has been well beaten with the eggs and other ingredients.
When thoroughly soaked, sprinkle in the grated roll
and fry in plenty of butter or fat. Sprinkle over with
castor sugar and cinnamon and serve with Fruit Sauce.
They may be further decorated with sweet almonds, cut
into thin strips ; in this case, serve with Wine Sauce.
Kaiser-Schmarren.
For 6 Persons. Time of Preparation : \ hour.
6 eggs.
\ pint cream.
4 oz. currants.
4 oz. butter.
5 oz. flour.
I teaspoonful salt.
Grated peel of half a lemon.
4 oz. grated sweet almonds.
Mix all the ingredients, except the butter, into a
dough. Fry this brown on both sides in the butter.
Then pull, or cut, into smaller pieces and fry each
crisply. Serve on a hot dish and sprinkle over with
sugar.
Tiroler Strudel.
For 6 Persons. Time of Preparation : 3 J hours.
\ lb. flour.
I gill milk.
4 oz. sugar.
I oz. yeast.
3 oz. butter.
8 yolks of eggs.
4 whites of eggs,
2 oz. grated sweet almonds.
\ teaspoonful salt.
I pint cream.
Other Sweets. 189
Cream 2 oz. of the butter and add 4 yolks to it.
Then stir in the flour and the yeast, dissolved in a gill
of lukewarm water. Mix thoroughly. Place the dough
on a board, well dredged with flour, roll out to less than
J inch in thickness and spread with the following
mixture : 4 yolks, beaten with 4 oz. sugar, and then the
4 whites, whisked stifiiy, stirred into them with 2 oz.
grated almonds.
Roll together and then curl round on itself (in snail-
like form) and place to rise in a pan thickly buttered
with an oz. of butter. When well risen, bake in a hot
oven. After the first 10 minutes, pour over the Strudel
J pint of cream and bake for a further 30 minutes.
Majadelbrei.
(Almond Shape.)
60 finely-pounded sweet al-
monds.
15 finely-pounded bitter al-
monds.
I pint milk.
■J lb. sugar,
10 oz. potato flour.
10 eggs.
Stir into a pint of milk \ lb. sugar, 10 oz. potato flour,
60 finely-pounded sweet almonds and 15 bitter ones.
Boil to a thick pulp, stirring continuously. Then beat
10 eggs to a froth, and add to the pulp, simmering some
minutes longer. Rinse a mould with cold water, pour
in the mixture and serve with Vanilla Sauce. {See recipe,
page 67.)
KOMPOTT.
{Compote.)
Rhabarber^Kompott.
(Rhubarb Compote.)
1 lb. rhubarb.
I gill water.
Cinnamon or lemon peel
A drop or two of cochineal.
2 tablespoonsful lemon juice.
i lb. sugar.
I leaf of gelatine.
Peel the rhubarb and cut into short lengths. Boil a
piece of cinnamon stick or lemon peel in the water for
5 minutes. Then put in the rhubarb, removing the
flavouring, and boil lo minutes. Add the lemon juice,
the dissolved gelatine and a few drops of cochineal.
StachelbeeF-Kompott.
(Gooseberry Comp&te.)
I lb. gooseberries.
A small piece of cinnamon
stick.
A pinch of carbonate of soda.
I gill water.
J lb. sugar.
Top and tail the gooseberries and throw them into a
quart of boiling water with a pinch of carbonate of soda.
As soon as the fruit rises to the surface, take it out and
drain on a sieve, dashing a little cold water over it.
Boil the sugar with the cinnamon in a gill of water for 5
minutes, then put the gooseberries in and bring once
more just to the boil. Take out, boil the syrup down a
little and pour over the gooseberries.
CompSte. 191
Himbeer-Eompott.
(Raspberry Compote.)
I lb. raspberries. I A pinch of potato flour.
\ gill water. j 10 oz. sugar.
Boil up the sugar and the water and pour over the
fruit. Leave standing for 15 minutes. Then strain off the
syrup, boil it for 5 minutes, thicken with potato flour,
and pour over the fruit again.
Johannisbeer-Kompott.
(Red Currant Comp6te.)
I lb. currants.
A pinch of potato flour.
14 oz. sugar.
\ gill water.
Prepare as Raspberry Compote.
Apfel-Eompott.
(Apple Compote.)
1 lb. peeled apples.
2 tablespoonsful lemon juice.
8 oz. sugar.
\ pint water.
Boil up the water and sugar, add the lemon juice and
the apples, cut into thick slices, and shake to and fro
over the fire, keeping the saucepan covered till the
apples are transparent. Then take out, boil the syrup
down and pour over them.
Apfelmus.
(Apple Fool.)
2 lbs. apples. | 5 oz. sugar.
Peel and core the apples, cutting them up and putting
them into cold water at once to preserve the colour.
Then place in a saucepan with 3 tablespoonsful of water,
keeping the lid on and shaking the pan to and fro
frequently. When the apples are soft, rub them through
a hair sieve and sweeten with sugar. A flavouring of
cinnamon or lemon may be added if desired.
192 Kompott.
Fflaumen-Kompott.
(Plum Comp6te.)
I lb. plums.
A piece of cinnamon stick.
\ lb. sugar.
\ gill water.
Boil the water with the sugar, put in the plums,
washed and stoned, boil up once, then take out and
drain. Let the juice boil down to a thick syrup and pour
it over the plums.
Mirabellen, greengages, etc., are prepared in the
same way.
Bimen-Eompott.
(Pear Compote.)
2 lbs. pears,
f pint water.
A little lemon peel.
A pinch of potato flour.
3 oz. sugar.
2 tablespoonsful lemon juice.
Peel, core and halve the pears. Boil up the water
with sugar and lemon peel. Then put in the pears and
lemon juice and stew gently with the lid on the sauce-
pan. When soft, take out the pears, thicken the syrup
with a little potato flour and pour over them.
Eirschen-Kompott.
(Cherry Comp6te.)
I lb. Morella cherries. ( A piece of cinnamon stick.
ID oz. sugar.
Wash and stone the cherries, sprinkle the sugar over
them and leave them to stand for 15 minutes. Then
pour off the syrup and boil up with the cinnamon. Add
the cherries and boil for 2 minutes, shaking the saucepan
continually.
Should sweet cherries be taken, add a little lemon
juice and allow less sugar.
Compote. 193
Heidelbeer-Eompott.
(Bilberry Comp6te. )
I lb. bilberries.
A piece of cinnamon stick.
3 oz. sugar.
A pinch of potato flour.
Pick over and wash the bilberries and drain them on
a sieve. Then mix well with the sugar, put in a sauce-
pan and boil for 5 minutes with a little cinnamon,
thickening with a pinch of potato flour. It is an im-
provement to add a few raspberries or red currants.
Preisselbeer-Kompott.
(Cranberry Comp6te.)
Prepare as Bilberry Compote, but with considerably
more sugar. The addition of a few raspberries or black-
berries is a great improvement.
Backpflanmen-Kompott.
(Comp6te of Prunes.)
\ lb. prunes. Rind of a lemon.
\ pint water. 2 cloves.
\ pint wine. Angelica.
2 oz. loaf sugar.
Put half a pound of prunes into a stewpan with \ pint
water and \ pint wine (Marsala will do), the rind of
half a lemon pared very thinly, 2 cloves and 2 oz. loaf
sugar. 1^,,,,,;^ ' ■'"^■'^.
Simmer very gently till the fruit is quite tender.
Let it get cold, take out the lemon and cloves, and add a
few diamond-shaped pieces of angelica. It is then ready
for use.
GEFRORENES.
(Ices.)
Yanillen-Eis.— I.
(Vanilla Ice. — I.)
1 pint milk.
2 eggs.
2 extra yolks.
6 oz. sugar.
Half a vanilla stick.
Bring ^ pint of the milk slowly to the boil with the
vanilla stick. In the meantime, beat up the 4 yolks and
the 2 whites with the sugar and put them in a saucepan,
not directly over the fire. Pour in the remaining ]^ pint
of cold milk and the boiling vanilla-flavoured milk and
beat all up together continuously till the liquid becomes
of the consistency of thick cream. Then pour into a
basin and continue stirring till cold. Freeze in a freezing
machine. Directions are supplied with every make of
machine.
Yanillen-Eis. — II.
(Vanilla Ice. — II.)
I pint milk.
8 yolks.
8 oz. sugar.
Half a vanilla stick.
Mix ingredients and prepare the ice according to
preceding recipe.
Ices.
195
Sohokoladen-Eis.
(Chocolate Ice.)
I pint milk.
8 yolks.
4 oz. sugar.
3 oz. grated vanilla chocolate.
Prepare as Vanilla Ice.
Nuss-Eis.
(Nut Ice.)
I pint milk.
8 yolks.
Prepare as Vanilla Ice.
8 oz. sugar.
4 oz. grated candied hazelnuts.
Kaffee-Eis.
(Coffee Ice.)
2 oz. ground coffee. I i pint milk.
8 yolks. I 9 oz. sugar.
Boil up 2 oz. coarsely-ground coffee in the boiling
milk and strain through a cloth. Then prepare as
Vanilla Ice.
1 pint water.
9 oz. sugar.
2 whites of eggs.
Zitronen-Eis.
(Lemon Ice.)
^ gill lemon juice.
The thinly-peeled rind of half
a lemon.
Boil up the water with the lemon peel and sugar, then
remove from the fire and take out the peel. Add the
lemon juice and, when cold, stir in 2 whisked whites of
eggs and freeze.
Erdbeer-Eis.
(Strawberry Ice.)
\\ lb. wood strawberries.
\ pint water.
I gill Rhine wine.
\ lb. sugar.
2 tablespoonsful lemon juice.
2 whites of eggs.
196 Gefrorenes.
Rub the strawberries through a hair sieve. Boil up the
water with the sugar and, when cold, stir into it the
strawberries, lemon juice, wine and whisked whites of
eggs and freeze.
Himbeer-Els.
(Raspberry Ice.)
Prepared as Strawberry Ice, a little cochineal being
added.
Eis von Schlagsahne.
(Whipped Cream Ice.)
I pint stiffly-whipped cream. | \ lb. sugar.
Half a vanilla stick, pounded.
Stir the cream, vanilla and sugar well together and fill
the freezing machine at once with the mixture. All ice
prepared with whipped cream need only stand 3 hours
in a bed of ice — it need not be shaken.
Coffee extract or Maraschino may be substituted for
the vanilla flavouring.
GEBACK: TORTEN UND KUCHEN.
(Cakes.)
Napfkuchen mit Hefe.
(Plain Yeast Cake.)
I J lb. sifted flour. i^ oz. yeast.
i pint milk. 3 eggs.
5 oz. sugar. 5 oz. butter.
4 oz. currants. \ 12 bitter almonds.
4 oz. raisins. Lemon peel to taste.
Crumble up the yeast in a basin, sprinkle }4 tea-
spoonful of sugar over it and allow it to stand for 10
minutes. Then pour a gill of lukewarm milk on it, mix
well and stir in sufficient of the sifted flour to make a
paste. Stand in a warm place — not on the stove — to
rise.
Beat the eggs and sugar to a froth, add the grated
almonds and lemon peel and the butter (melted), then the
risen prepared yeast and the remainder of the milk.
Mix well, gradually add the flour, and then stir in the
currants and raisins.
Beat this dough well with the rolling-pin till it no
longer sticks to it. Well butter a fireproof earthenware
mould (Napfkuchenform) or special cake tin made with
a projection running up the middle allowing the heat
to penetrate better. Line it with breadcrumbs and fill
it half full with the dough. Stand in a warm place,
covered over with a cloth, till it has risen to the
top of the mould. Then put into the oven and bake
I hour.
198 Geb'dck : Torten und Kuchen.
Abgeriebener Napfkuchen.
ij lb. flour.
\ lb. sugar.
4 eggs.
4 extra yolks.
ID oz. butter.
4 oz. sultanas.
3 oz. yeast.
The rind of i lemon.
Prepare the yeast as in preceding recipe, with a gill
of the milk and 3 tablespoonsful flour. Cream the
butter, beat it up with the eggs and sugar, add the
sultanas and grated lemon peel and stir in the risen
yeast. Add the milk and flour alternately, and knead
the dough well. Fill, half full, a well-buttered earthen-
ware mould (Napfkuchenform) lined with breadcrumbs,
stand in a warm place, covered over, till the dough has
well risen, and bake i hour.
% lb. grated sweet almonds may be substituted for the
sultanas and lemon peel.
Striezel.
2 lbs. flour.
4 eggs.
2 oz. yeast.
\ pint milk.
5 oz- sugar.
A little grated lemon peel.
7 oz. butter.
12 grated bitter almonds.
\ lb. currants.
\ lb. sultanas.
2 oz. candied peel.
Prepare the yeast with the milk, i tablespoonful sugar
and 4 tablespoonsful flour as in recipe "Napfkuchen" and
allow to rise. Stir the beaten-up eggs into the flour and
mix well with the butter (melted), the milk, sugar,
almonds, candied and lemon peel and the risen yeast.
Knead well and then add the currants and raisins.
Form into small, long loaves, place on a buttered
sheet of tin, leave to rise further, and then brush
over with &gg and bake | to i hour. On taking
out, brush over again with hot butter and sprinkle
thickly with sugar.
Cakes. 199
Hohn-Striezel.
For the dough : In addition .
i\ lb. flour.
2 oz. sugar.
\ pint milk.
2 oz. yeast.
3 oz. butter.
2 eggs.
1 lb. blue poppy seeds.
2 oz. sweet almonds.
3 oz. butter.
6 oz. sugar.
2 oz. currants.
3 tablespoonsful milk.
Prepare the yeast as in " Napfkuchen" recipe with \ lb.
flour, the milk, flour, a little sugar and allow to rise.
Then mix it well with the remaining flour, sugar and
the butter (melted) and stand the dough to rise.
When well risen, roll out thinly, brush over with butter
and spread on it a paste, made of the poppy seeds and
other ingredients stated. Roll together and place on a
sheet of tin, well buttered and sprinkled with flour, to
rise still further. Then brush over with &^q^ and bake
in a medium oven. When taken out of the oven, brush
over again with hot butter and sprinkle thickly with
sugar.
The poppy must be soaked for an hour, then boiled for
10 minutes in i pint milk, shaken on to a sieve to
drain and pounded in a mortar before mixing with the
other ingredients.
Butter-Zopf.
(Butter Twist.)
\\ lb. flour.
3 oz. sugar.
2 oz. yeast.
\ pint milk.
2 eggs.
4 oz. butter.
8 bitter almonds.
Grated rind of a lemon.
Salt.
Prepare the yeast with the milk as in recipe " Napf-
kuchen " and allow to rise. Sift the flour, melt the butter
and mix both with the beaten-up e.ggSy the sugar, risen
yeast, grated almonds, lemon peel and a little salt.
Knead well. Cut into long strips and loosely plait to
a twist, broader in the middle than at the ends, which
200 Geb'dck : Torten und Kuchen.
should be pinched together to a point. Allow to rise
a little more and then brush over with butter and bake
in a medium oven. On taking out of the oven, brush
over again with butter and sprinkle thickly with sugar.
StoUe.
2| lbs. flour.
I pint milk.
1 teaspoonful salt.
J lb. raisins.
2 oz. candied peel.
2^ oz. yeast.
I lb. butter.
7 oz. sugar.
\ lb. currants.
A little grated lemon peel.
Prepare the yeast as in recipe " Napfkuchen " with a
gill of milk and ^ lb. flour and allow to rise. Stir the sugar
and salt into the rest of the flour. Make a hole in the
centre of it and pour in the milk, the butter (melted) and
the risen yeast. Mix thoroughly and knead well. Add
the currants, stoned raisins, and chopped candied peel
and place in a pan to rise, covered over. When well
risen, roll out to a long strip 2 to 3 inches thick, on a
sheet of tin that has been well buttered and then sprinkled
with flour. Brush over with butter and fold the two
edges together to the middle. Allow to rise still further,
then bake i hour in a hot oven. When taken out, brush
at once with butter and sprinkle thickly with castor
sugar.
4 oz. grated sweet almonds may be substituted for the
raisins.
2 lbs. flour.
I pint milk.
I lb. butter.
f lb. currants.
Kaffeeknchen.
14 oz. sugar.
3 oz. yeast.
3 eggs.
Grated rind of i lemon.
10 bitter almonds.
Prepare the yeast with ^ pint milk and a little of
the flour, as in recipe "Napfkuchen." Allow to rise
for 10 minutes. Mix with the remaining flour, 4 oz.
sugar, the grated almonds and lemon peel, 10 oz. butter,
the beaten-up eggs, milk, and lastly the risen yeast.
Cakes.
20 1
Knead the dough well, then roll out, about \ inch high,
place on a buttered tin, and stand on one side to rise
further. When about twice as high, brush over with
the remaining 6 oz. butter (melted) and sprinkle over
with the rest of the sugar. Bake 30 minutes in a hot
oven and then cut up into pieces the desired size.
Mandelkuchen.
(Almond Cake.)
f lb. butter. 3 oz. sweet almonds.
6 oz. sugar. 6 eggs.
I lb. flour. Grated rind of i lemon.
\ oz. baking powder.
Cream half the butter, then stir it well with the beaten-
up yolks, sugar, grated lemon peel and the flour, the
latter mixed with the baking powder and sifted.
Finally stir in the whisked whites of eggs. Spread
about \ inch high on a buttered tin, sprinkle over with
sugar and coarsely-chopped almonds, scatter the remain-
ing butter in small lumps over it and bake in a moderate
oven for 30 minutes.
Blechkuchen.
1 lb. flour.
2 eggs.
4 oz. butter.
3 oz. sugar.
^ pint milk.
I J oz. yeast.
Crumble the yeast into the lukewarm milk, mix well,
pour into the centre of the flour in a basin, add the
beaten-up eggs, the butter (melted) and sugar, and mix
and knead well, beating with the rolling-pin till the paste
no longer sticks to the latter. Stand in a covered pan
in a warm place to rise. When well risen, cover with it
— about \ inch thick, or less — a well-buttered sheet of
tin and let it rise a little longer before covering with
fruit, etc., to make Obst-, Butter-, Streussel- or Kase-
kuchen.
202 Geb'dck : Torten und Kucken.
Strensselknchen.
Prepare the dough as in preceding recipe " Blech-
kuchen," brush it over with a beaten-up ?^^^ and
tablespoonful of creamed butter, and sprinkle thickly
and equally with the following mixture, then baking as
quickly as possible.
8 oz. flour.
6 oz. butter (melted).
4 oz. sugar.
1 teaspoonful cinnamon.
2 oz. grated almonds or
vanilla (if desired).
Mix the flour and sugar well. Melt the butter and
add, mixing so that little lumps are formed ; this is best
done by rubbing between the palms of the hands.
Butterkachen.
Prepare the dough as in recipe " Blechkuchen."
Let it rise well after being spread on the tin, press the
surface in a little and put \ lb. butter in little lumps all
over it. Strew with \ lb. castor sugar and bake a good
brown in a quick oven.
Pflaumenkuchen.
Prepare the dough as in recipe "Blechkuchen." Let
it rise to about \ inch or more on the sheet of tin, then
brush over with 3 oz. butter (melted) and sprinkle with
the same quantity of grated roll or dry breadcrumbs.
Take 5 lbs. of plums, stone them, cut into quarters
lengthwise and place them closely side by side on the
dough. Bake i to | hour, and sprinkle thickly with
sugar immediately on taking out of the oven.
Kirschkuchen.
(Cherry Cake.)
Prepare as Pflaumenkuchen, allowing 2 lbs. of stoned
cherries, which should first have some of their juice
pressed out of them.
Cakes. 203
Kasekuchen.
(Cheese Cake.)
4 lbs. white milk cheese.
3 oz. butter.
4 oz. sugar.
2 eggs.
4 oz. currants.
A few bitter almonds.
Prepare the dough according to recipe " Blechkuchen,"
and arrange on a buttered tin with shallow turned-up
edge. Allow to rise to twice its height, then mix all the
above ingredients well and spread over the risen dough.
Bake in a quick oven.
Apfelkachen. — I.
(Apple Cake.)
Prepare as Pflaumenkuchen, allowing 3 lbs. apples,
cut into slices.
Apfelkuchen. — II.
(Apple Cake.)
^ lb. flour.
\ oz. yeast.
J teaspoonful castor sugar.
Cinnamon.
3 oz. butter.
■I gill lukewarm milk.
A little cream.
I egg.
Apples or other fruit.
Put 5^ pound of flour in a basin, make a hole in the
middle and pour in 3 ounces butter (melted), a little
cream, ^ ounce yeast, and g- teaspoonful castor sugar ;
mix with the yeast ^ gill lukewarm milk and 1 beaten-
up &gg.
Strain this into the middle of the flour, mix and knead
all well together, cover the basin over and put it away to
rise till it is twice its original size.
Then take the dough, roll it out thinly, and lay it on
buttered tins or plates, spreading all over it melted
butter, a good sprinkling of castor sugar and powdered
204 Geb'dck : Torten und Kucken.
cinnamon ; cover thickly with apples peeled, cored, and
cut into thick slices. Bake in a quick oven.
Other kinds of fruit may be used thus.
Apfelknchen mit Blatterteig.'
(Apple Cake with Puff Paste.)
Make some puff paste with \ lb. butter and \ lb. flour.
Roll out thinly in two layers. Place one upon a
buttered sheet of tin. Peel f lb. apples, cut them into
slices, stew them in \ lb. sugar and \ pint water. Drain
superfluous water off. Sprinkle over the paste on the tin
with breadcrumbs, place the apples on it, cover with the
other layer of paste, brush over with e^^^, sprinkle with
sugar and bake in a moderate oven for J hour. Cut into
squares and eat with whipped cream.
Blatterteig-Bretzel.
(Puff Paste Twists.)
Make some puff paste, leave it in a cool place for some
time, then roll it out and cut into strips about \ inch
thick and wide. Roll each strip on the well-floured
board and twist into the shape of a Bretzel or double
loop.
Bake a pale golden colour on a buttered tin.
Waflfeln.
(Wafers ; French : Gaufres.)
1 lb. flour.
2 oz. sugar.
3 eg-gs.
4 oz. butter.
\ pint milk.
Grated rind of a lemon.
1 oz. baking powder.
4 grated bitter almonds
Cream the butter, mix it with the sugar, beaten-up
eggs, grated lemon rind and bitter almonds and, lastly,
stir in alternately the milk and the flour, which should
have been previously sifted and mixed with the baking
Cakes. 205
powder. Heat a Waffeleisen (wafer iron) over a clear
fire, rub it with a piece of bacon rind, pour a teaspoonful
of the batter into each division and close up the iron
again. Let the wafers become a golden colour, turning
the iron so that both sides are done. Then take out and
sprinkle over at once thickly with sugar.
Berliner WafFeln.
(Berlin Wafers.)
8 oz. flour.
3 eggs.
A little salt.
^ pint sour cream.
2 tablespoonsful Kutnmel
liqueur.
Mij^ all ingredients and proceed as in preceding recipe.
Zimmet-Waffeln.
(Cinnamon Wafers.)
\ lb. butter.
4 eggs.
I oz. cinnamon.
I tablespoonful Maraschino.
I lb. sifted flour.
Cream ^ lb. butter, beat up 4 eggs and stir into the
butter, beating well. Flavour with i oz. cinnamon and
I tablespoonful Maraschino. Then stir in i lb. sifted
flour. Mix well. Grease and heat the special Waffel-
eisen (wafer irons), and proceed as in recipe " Waffeln."
Hefen-Waffeln.
(Yeast Wafers.)
I lb. flour.
I oz. yeast.
6 oz. butter.
2 eggs.
I pint milk.
A little grated lemon peel.
Crumble the yeast, pour half of the milk, lukewarm,
over it and stir in % lb. of the flour. Stand on one side
for at least 10 minutes to rise. Mix the remaining flour,
milk, beaten-up eggs, butter and sugar and a little
2o6 Geb'dck : Torten und Kucken.
grated lemon peel and then add the risen yeast. Knead
well and stand in a warm place to rise. When well
risen, fill the greased and heated Waffeleisen with
spoonsful and proceed as in previous recipes.
Konigskuchen.
(King Cake.)
I lb. butter.
I lb. sugar.
f lb. flour.
\ lb. potato flour.
\ oz. baking powder.
Grated rind of a lemon.
8 eggs.
\ lb. currants.
2 oz. sweet almonds.
8 bitter almonds.
2 oz. candied peel.
I tablespoonful rum.
Cream the butter, then add the sugar and yolks and
stir all I hour. Next add the grated lemon peel, almonds,
chopped candied peel and rum and stir in alternately
the sifted flour, mixed with baking powder and the
whisked whites of eggs. Stir in lightly, last of all, the
currants well washed and dried, fill a long, square tin
(tin-loaf shape) and bake i to i^ hour.
Tansendjahrknchen.
(Thousand Year Cake.)
I lb. currants.
I lb. flour.
8 eggs.
I lb. butter.
I lb. sugar.
Grated rind of i lemon
Cream the butter, stir three-fourths of the flour
into it and beat for \ hour to a froth. In another basin
beat, also to a froth, the sugar and yolks. Add the grated
lemon peel and then the whites, whisked stiffly. Then mix
with the beaten-up flour and butter and finally stir in
lightly the well-washed and dried currants. Fill a wdl-
buttered cake tin and bake i to i J^ hour.
Stiste.
\ lb. butter.
\ lb. sugar.
4 eggs.
4 bitter almonds.
2 oz. sweet almonds.
I lb. flour.
I oz. baking powder.
Cakes, 207
Cream the butter. Stir in the sugar and grated almonds
and then alternately a beaten-up tgg and a heaped table-
spoonful of flour, mixing well. The flour should be
mixed with the baking powder and then sifted. Fill a
well-buttered cake tin and bake i hour.
Altdeutscher Nap&ucben.
I lb. clarified butter,
ij lb. sifted flour.
■J- oz. baking powder.
A little cardamom.
8 eggs.
f lb. sugar.
f lb. currants.
Grated rind of a lemon.
Cream the butter and the sugar and then add the
yolks of eggs. Beat ^ hour to a froth, then add the
grated lemon peel and cardamom and alternately the
whites of eggs, whisked to a snow, and the sifted flour,
mixed with the baking powder. Finally stir in the
currants lightly. Bake about i^ hour.
Berliner Pfannkachen.
(Berlin Pancakes.)
1 lb. flour.
2 oz. sugar.
4 eggs.
4 oz. butter.
8 bitter almonds.
I tablespoonful rum,
J pint milk.
I J oz. yeast.
Crumble the yeast, sprinkle a little sugar over it and
stir it with ^ gill milk and 3 tablespoonsful flour. Stand
on one side for 10 minutes to rise.
Beat the sugar and eggs to a froth, stir into them
by degrees the grated almonds, rum, flour, butter
(melted), prepared yeast, and remaining milk, mixing
thoroughly. » Knead and beat the dough and place in a
covered pan near the fire to rise. Then take a piece of
the dough, place it on a floured pasteboard and draw out
a strip to about J inch in thickness. On this, at intervals
of about 2 inches from one another and from the edge,
place with a teaspoon, small heaps of jam, mixed with a
little rum. Fold the edges of the strip of dough
together, so that the jam is completely covered, and
2o8 Geb'dck : Torten und Kucken.
press together a little round each heap of the jam.
Then with a wine glass cut out the doughnuts, leaving
a good margin round the jam. Press the edges together
firmly and place on another floured board to rise.
Continue in this manner until the whole of the dough
has been made into doughnuts. When they have well
risen, slide them carefully, three or four at a time, into
a large saucepan of steaming hot fat and leave them in
till brown on all sides. To test if done, insert a wooden
skewer ; if dry when withdrawn, the doughnuts are ready
to take out. Place them then on a sieve, on blotting
paper, to absorb all fat and afterwards on a dish, rolling
them first in fine castor sugar.
Instead of the sugar, a thin icing may be poured over
them, composed of i lb. castor sugar mixed with a gill
of rosewater.
Spritzknchen.
2 oz. butter.
I pint water.
A pinch of salt.
i lb. sifted flour.
i^ oz. sugfar.
6 eggs.
Some grated lemon peel
or grated almonds.
Put the water into a saucepan with the butter, and, as
soon as it boils, stir in the sugar, lemon peel, salt and
flour, and heat, stirring well, till all becomes a firm, dry
mass. Remove from the fire and stir in at once 2 beaten-
up eggs. When nearly cool, add gradually the remain-
ing 4 eggs. Fill a special cake syringe (Kuchenspritze)
three-quarters full with this paste.
Bring 2 lbs. of frying fat to the boil. Take small
pieces of paper (about 4 inches square), dip them into
the boiling fat, and then press out from the syringe a
ring of paste on to each paper, joining the ends of the
ring together, so that they do not open out again. Slide
the papers into the fat, a few at a time. As the paste
rings touch the fat, they come away from the paper and
swell out. When they begin to show cracks on the
upper side and appear a light brown, turn them and
let the other side finish browning. On taking out, dip
into a mixture of castor sugar and rosewater, so that
they receive a glaze on their upper sides. To make
this icing, mix i gill rosewater with i lb. castor sugar.
Cakes. 209
Kaifeekringel.
2 oz. butter.
3 oz. sugar.
f lb. flour.
2 eggs.
\ teaspoonful baking powder.
Beat the eggs well with the butter and sugar, then stir
in the flour, sifted and mixed with the baking powder,
and mix thoroughly to a firm dough. Form into rings
and other shapes and throw into steaming hot fat.
When a light brown, take out and drain on blotting
paper over a sieve.
Polniscber Krengel.
4 eggs. _
\ pint milk.
I teaspoonful salt.
\\ lb. flour.
I gill creamed butter.
I oz. yeast.
In addition :
I lb. butter.
j lb. sugar.
Grated rind of i lemon.
\ lb. currants
or
\ lb. grated almonds.
Dissolve the yeast in the lukewarm milk, sift the flour
and stir it in with the creamed butter and beaten-up
eggs. Mix very thoroughly. Make a serviette very
wet in cold water, wring it out and well butter the
centre of it. Place the dough on this and then tie firmly
together, allowing plenty of room for the dough to rise.
Then put into a pail of cold water overnight. Next day
remove the cloth and roll out very thinly. Sprinkle over
with currants or \ lb. sultanas, or \ lb. grated almonds,
with I lb. butter, in little lumps, \ lb. sugar and the
grated rind of a lemon. Roll together and form into
a twisted Bretzel, or looped twist. Stand to rise for
2 vhours in a warm pan, then brush over with t,^^,
sprinkle with sugar, and bake in a moderate oven for
30 minutes.
2IO
Gebdck ; Torten und Kuchen.
Plunderbretzel. — Kranzkuohen.
\\ lb. flour.
1 lb. butter.
2 oz. yeast.
I pint milk.
\ lb. sultanas.
I egg.
3 extra yolks.
8 oz. sugar.
4 oz. sweet almonds.
Grated rind of \ lemon.
Mix the flour, lukewarm milk, yeast, i ^g^ and the
3 extra yolks, \ lb. butter and \ lb. sugar well and stand,
covered over, in a warm place to rise. Then place the
dough on a floured pasteboard and roll out about \ inch
thick. Press the rest of the butter to a firm square
lump, place in the middle of the rolled-out paste and
fold the latter over it. Roll out well, then turn the
corners to the centre again, press together and roll out
once more. Repeat this process several times and then
stand in a cool place for \ hour. Then roll out again to
about 5 inch thick and i8 inches long, and sprinkle over
with the remaining \ lb. sugar, grated lemon peel and
the sultanas and chopped almonds. Roll together, form
into a looped twist (Bretzel) or circle (Kranz), and place
on a buttered sheet of tin. When risen, bake in a brisk
oven. On taking out, brush over with butter and
sprinkle with sugar and cinnamon.
Blitzkuchen.
(Lightning Cake.)
\ lb. sugar.
\ lb. butter.
\ lb. potato flour mixed with
\ oz. baking powder.
6 eggs.
\ lb. flour.
Grated rind and juice of a
lemon.
Cream the butter and stir into it the beaten-up eggs,
sugar, lemon juice and grated lemon peel, and lastly
add the flour, sifted, and mixed with baking powder.
When thoroughly mixed, fill at once a well-buttered tin
and bake i hour.
Cakes. 211
Bntter-Mandel-Torte.
(Almond Spongecake.)
I lb. butter.
\ lb. sweet almonds.
8 bitter almonds.
I lb. sugar.
\ oz. baking powder.
Grated rind of i lemon.
I lb. flour.
\ gill rum.
8 eggs.
Cream the butter, add the beaten-up eggs and sugar
and stir for | hour. Then add the grated lemon peel
and almonds, the rum, half of the flour, mixed with
baking powder, and half of the whites of eggs, whisked
stiffly. When well mixed, add the remaining flour and
whisked whites. Fill a well-buttered tin and bake i to
i:^ hour. The substitution of hazelnuts for almonds is a
great improvement.
Biscuit-Torte.
(Spongecake.)
I teaspoonful grated lemon
peel.
8 oz. sugar.
8 eggs.
4 oz. cornflour or potato flour,
I tablespoonful lemon juice.
Stir the beaten-up eggs with the sugar, lemon juice
and grated lemon peel, in a double milk saucepan,
to a froth. Then sprinkle in the cornflour or potato
flour, stirring briskly all the time. Fill at once a
wide, shallow tin, well-buttered and bake i hour in a
moderate oven. Ten minutes after taking out of the
oven, turn out and glaze with icing. The cake may be
cut through when cold into two layers, jam spread on
the under half and the top then placed on it again.
Schokoladen-Biscuit.
(Chocolate Spongecake.)
5 oz. cornflour.
6 oz. sugar.
3 oz. grated chocolate.
6 eggs.
Whisk the whites of eggs stiffly, then stir into them
the beaten-up yolks, sugar, grated chocolate and corn-
flour. Fill a well-buttered cake tin and bake i hour.
212 Gebdck : Torten und Kuchen.
Sacher-Torte.
i lb. chocolate.
\ lb. castor sugar.
\ lb. butter.
\ lb. sweet almonds.
2 oz. potato flour.
8 eg-gs.
Cream the butter, add the beaten-up yolks and sugar,
and stir for I hour. Then stir in alternately the flour
(mixed with the grated almonds) and the whites, whisked
stiffly. Fill a well-buttered tin and bake about an hour.
Cover with chocolate icing.
Triester Torte.
\ lb. butter.
6 eggs.
} lb. chocolate.
\ lb. almonds, grated with
the skins.
\ lb. sugar.
2 oz. grated roll or dry breadcrumbs.
Cream the butter, add the beaten-up yolks and sugar
gradually, the grated almonds and chocolate, and finally
the grated roll and the whites of eggs, whisked stiffly.
Fill a well-buttered tin and bake in a slow oven.
Linzer Torte.
I lb. flour.
ID oz. butter.
\ lb. blanched, grated sweet
almonds.
2 tablespoonsful rum.
ID oz. sugar.
5 eggs.
Jam.
lo bitter almonds.
Cream the butter, then add the beaten-up eggs, sugar,
almonds, rum and flour. Stir well, working the paste
with the hands finally. Leave in a cool place for an
hour, then roll out, place on two buttered sheets of tin
and bake a light brown. Allow to cool, spread jam on
one portion, cover with the other, and spread over the
top layer any icing desired.
I lb. flour,
f lb. sugar.
I lb. butter.
Cakes. 213
Wiener Torte.
6 yolks.
4 whites of eggs.
Grated rind of a lemon.
Cream the butter, add sugar and the beaten-up yolks,
and stir | hour. Then add the grated lemon peel and
alternately the flour, and whisked whites of eggs. Roll
out in three pieces and bake on buttered tins. Place the
layers on each other, spreading jam between.
1 lb. flour.
1^ lb. firm butter.
Lagen-Torte.
\ lb. sugar.
6 raw yolks.
4 boiled yolks.
Sift the flour, pull the butter into small pieces, add
to the flour, stir in the sugar and the rubbed hard-boiled
yolks, the 6 well-beaten raw yolks, and mix thoroughly
and quickly to a paste. Roll out into four pieces, bake
on buttered sheets of tin, spread three of them each with a
different jam and spread an icing of any kind over
the top.
Gries-Torte.
(Ground Rice Spongecake.)
10 oz. ground rice.
10 bitter almonds.
4 oz. sweet almonds.
10 eggs,
I lb. sugar.
Grated peel and the juice of
\ lemon.
Beat the yolks and sugar to a froth and add the
grated almonds and sugar. Stir all for \ hour and then
add alternately the ground rice and the whites of eggs,
whisked stiffly. Fill a well-buttered cake tin and bake
I hour. The cake may be cut through when cold and a
layer of jam spread on the under half, the top then being
placed on it again.
214 Gebdck : Torten und Kuchen.
Pumperniokel-Torte.
(Pumpernickel Spongecake.)
4 oz. grated Pumpernickel.
4 oz. sweet almonds,
lo bitter almonds.
ID egg-s.
Grated rind of i lemon,
lb. sugar.
2 ground cloves.
Beat the sugar with the eggs for >^ hour to a thick
cream. Then add the grated almonds and spice, and
finally the grated Pumpernickel which must be very dry.
Glaze with sugar or chocolate icing.
Baum-Torte.
(Tree Spongecake.)
I lb. sugar,
lo eggs
2 to 3 grains cardamom.
A little vanilla.
The grated rind of a lemon.
A small piece of mace.
14 oz. flour.
4 oz. potato flour or corn-
flour.
4 oz. sweet almonds,
ro bitter almonds.
I tablespoonful rum.
Cream the butter, add the sugar and beaten-up yolks
of eggs and stir all for ^ hour. Then add the grated
lemon peel, the almonds (grated in their skin), and the
ground spice, adding then, alternately, the flour, sifted
and mixed with baking powder and the whites of eggs
whisked stiffly. Mix well. Butter a broad, shallow
cake tin (Tortenform), line it with buttered paper, and
pour sufficient of the mixture in to thinly cover the
bottom. Place in the oven for a few minutes till slightly
brown, then pour in enough to make another layer and
bake as before, placing the tin now, however, on a pan
of cold water, which must be renewed with fresh cold water
immediately it begins to boil. This is to prevent the
cake becoming overdone at the bottom. A few sheets
of tin may also be placed under the cake tin. As each
layer is baked, add another, until all of the mixture has
been used up.
Chocolate, or any other, icing may be spread over the
cake, which may also be ornamented with marzipan, etc.
A richer cake is obtained by baking three-quarters of
the mixture on layers as described and then taking out
Cakes. 215
of the tin. The rest of the mixture is then baked in two
layers. Spread on the thicker portion a layer of good
jam, cover with a layer of marzipan, and place the
thinner layer of cake on this. Glaze with lemon icing
and ornament with marzipan fruit or preserved fruit.
For the layer of marzipan reckon | lb. sweet almonds,
\ lb. castor sugar and \ gill rose water. (See recipe,
page 224.)
Baumkuchen.
(Tree Cake.)
It is impracticable to give a recipe for this, as for the
baking a special apparatus and mode of heating is
necessary.
Baumkuchen are obtainable from certain firms in
Berlin and elsewhere, one of the chief being Schilling,
Berlin W., Kurfiirstendamm 234.
Schokoladen-ToFte.
(Chocolate Cake.)
2 oz. almonds, grated in their
skins.
4 tablespoonsful flour.
4 oz. butter.
4 eggs.
4 oz. chocolate dissolved in
2 tablespoonsful water.
Vanilla flavouring.
Cream the butter, add the sugar and beaten-up yolks
and stir for J^ hour. Then add the flour, chocolate,
grated almonds and the vanilla flavouring. Mix well
and finally stir in the well-whisked whites of eggs. Fill
a well-buttered cake tin and bake in a moderate oven for
1 hour.
Rehriicken.
(Saddle of Venison. — A Viennese Cake.)
6 oz. butter. 6 eggs.
4 oz. sugar. 2 oz. almonds, grated in their
2 oz. flour. skins.
4 oz. chocolate.
Cream the butter, add the sugar and yolks of eggs
and stir for ^ hour. Then add the grated almonds and
2i6 Geb'dck : Torten und Kuchen.
alternately the flour and whisked whites of eggs. Fill a
special, long cake tin (obtainable from Lademann and
Sohne, Wallstrasse, Berlin) and bake i hour. As soon
as cool, cover with chocolate icing and ornament with
blanched almonds, cut into strips.
Sand-Torte.
(Spongecake.)
I lb. clarified butter,
f lb. potato flour.
\ lb. wheaten flour,
lo eggs.
I lb. sugar.
\ gill rum.
8 bitter almonds or vanilla
flavouring.
The grated rind of i lemon.
Cream the butter, add to it 2 eggs beaten-up whole
and 8 yolks and stir continuously for ^ hour. Then
add the grated lemon rind and bitter almonds, and the
rum. Stir in half of the two kinds of flour, mixed, and
half of the whites of eggs, whisked stiffly. When
thoroughly mixed, add the remainder of the whisked
whites and flour. Fill a well-buttered cake tin and bake
I to I J hour. A little baking powder may be added to
the flour.
Mohn-Torte.
(Poppy Cake.)
\ lb. white poppy seeds. f pint milk.
\ lb. sweet almonds. f lb. sugar.
8 eggs.
Scald the poppy seeds, boil in the milk and drain on
a sieve. Then pound in a mortar. Beat the sugar and
yolks to a froth, add the poppy seeds and grated almonds
and, lastly, stir in the stiffly- whisked whites of eggs.
Fill a well-buttered shallow tin (with movable bottom)
lined with breadcrumbs and bake in a moderate oven
for I hour.
NusB-Torte.
(Nut Cake.)
f lb. nuts.
10 eggs.
f lb. sugar.
A few bitter almonds.
Cakes.
217
Beat the sugar and yolks to a froth, then stir in alter-
nately the grated jiuts and whisked whites of eggs.
Bake i hour in well-buttered tin. Spread with sugar or
chocolate icing, and ornament with candied walnuts or
hazelnuts.
yi lb. hazelnuts and y^ lb. sweet almonds may be
taken instead of the whole quantity of hazelnuts.
Apfel-Torte.
6 oz. butter.
1 egg.
2 yolks.
2 lbs. apples.
6 oz. sugar.
4 oz. currants.
10 oz. flour.
2 tablespoonsful sour cream.
2 oz. sweet almonds.
In addition :
^ gill sour cream, a little extra
sugar, and 4 yolks.
Cream the butter, add i egg, 2 extra yolks, 2 oz.
sugar, I tablespoonful water and then the flour and
mix to a paste. Roll out and line the bottom and
sides of a shallow, broad, cake tin. Bake a few
minutes, but not completely. Grate the almonds
and mix with 2 tablespoonsful of sour cream. Spread
on the cake and sprinkle over with grated bread-
crumbs.
Peel the apples, cut them into thin slices and mix
with the currants and 4 oz. sugar. Place these on the
breadcrumbs and pour over them }4 gill of slightly
sour cream, beaten up with 4 yolks and a little sugar.
Place in the oven and finish baking.
Stachelbeer-Torte.
(Gooseberry Cake.)
Prepare the paste as for Apfel-Torte. When baked,
spread almond paste over it and dry grated breadcrumbs.
Then put on it 2 lbs. gooseberries, which have just been
brought to the boil, but remain whole, drained well and
rolled in sugar. Cover the fruit with the whites of eggs,
stiffly whisked with 2 oz. castor sugar, and bake a
further 5 minutes.
2i8 Geb'dck : Torten und Kuchen.
Kirsch-Torte.
(Cherry Cake.)
\ lb. flour.
\ lb. potato flour.
^ lb. butter.
if lb. cherries, stoned and some
of the juice pressed out.
\ oz. baking powder.
\ lb. sugar.
5 tablespoonsful dry bread-
crumbs.
6 eggs.
Grated rind of a lemon.
Cream the butter, then add the sugar, beaten-up eggs,
grated lemon peel and finally the flour mixed with the
baking powder. Stir well together. Fill a well-buttered
cake tin with half this quantity, strew in 3 tablespoons-
ful dry breadcrumbs, lay the cherries on this, sprinkle
another 2 tablespoonsful breadcrumbs over them, and
then cover with the remainder of the paste. Bake about
I hour.
Stoned, skinned plums may be substituted for the
cherries.
Mandel-Torte.
(Almond Cake.)
I lb. sugar. 10 bitter almonds.
8 eggs. I lb. sweet almonds.
4 oz. potato flour.
Blanch the almonds and grate them finely. Beat the
sugar and yolks 5- to f hour to a froth and stir in
alternately the potato flour, whisked whites of eggs
and grated almonds.
Fill a well-buttered tin and bake i hour.
TEEGEBACK.
(Tea Biscuits.)
LofFelbiskuit.
3 eggs.
The weight of 3 eggs in flour and in sugar.
Beat the yolks with the sugar to a froth and stir in alter-
nately the flour and the whites of eggs, whisked stiffly.
Place a piece of well-buttered white paper on a sheet of
tin. Twist a sheet of white paper into the shape of a
funnel, cut off the tip, fill with the batter and sprinkle
on to the buttered paper in little strips about 4 inches
long. Dust over with castor sugar and bake a golden
colour.
Dessertbiskait.
The weight of 4 eggs in sugar.
,, ,, ,, 2 ,, ,, flour.
2 yolks of eggs.
4 whites ,,
Whisk the whites of eggs stiffly, then stir in lightly
the beaten-up yolks, and with a wooden spoon mix with
the sugar, and lastly the flour. As in last recipe,
sprinkle the paste through the end of a paper funnel into
the shape of rings or fingers on to a buttered sheet of
paper laid on a sheet of tin. Dust over with castor sugar
and bake a pale golden colour.
Kleine Biskuittortchen.
3 eggs.
7 oz. castor sugar.
2 oz. grated sweet almonds.
4 oz. potato flour.
Beat the eggs and sugar to a froth and stir in the
grated almonds and potato flour. Fill little patty pans,
220 Teegebdck.
buttered and dusted over with potato flour and bake in a
moderate oven.
Aniskachen.
(Aniseed Cakes.)
4 oz. sugar.
4 eggs.
I teaspoonful aniseed.
4 oz. flour.
Beat the eggs and sugar y^ hour to a froth, then add
the pounded aniseed, and gradually the sifted flour.
Put into little heaps (with at least 6 inches between
each) on a well-buttered sheet of tin and bake in a
moderate oven, after standing 2 hours.
Zimmetplatzohen.
(Cinnamon Cakes.)
6 oz. butter.
2 oz. flour.
2 eggs.
yolk.
6 oz. sugar.
\ oz. ground ginger.
\ lb. cornflour.
Cream the butter, then add the sugar and stir a further
10 minutes. Add the eggs and cinnamon and then mix
well with the flour. Make up into little rolls, \ inch
thick and 3 to 4 inches long, and bake on a buttered tin,
in a moderate oven.
2 hard-boiled yolks.
4 oz. butter.
Eierplatzchen.
10 oz. flour.
2 raw yolks.
4 oz. sugar.
Beat the raw yolks well and stir into them the
rubbed hard-boiled yolks. Then add the butter, sugar
and lastly the flour. Mix well, roll out and cut with
a cutter into various shapes. Brush over with yolk of
^&g) sprinkle with sugar and cinnamon and bake on a
well-buttered tin.
Tea Biscuits. 221
BUeine Sandkuchen.
I lb. butter.
I lb. sugar.
I lb. wheaten flour.
\ lb. potato flour.
8 eggs. Lemon or vanilla flavouring.
Cream the butter, add the sugar and beaten-up eggs
and stir all together \ hour. Add the flavouring and
lastly the flour, gradually. Put into little heaps on a
buttered sheet of tin and bake at once in a hot oven
to a golden colour.
Handelspane.
(Almond Chips.)
\ lb. sweet almonds.
I lb. sugar.
1 oz. potato flour.
2 whites of eggs.
Beat the whites and sugar for 10 minutes, then stir in
the flour and grated almonds and mix well. Spread
\ inch thick on rice paper and bake on a buttered tin
in a moderate oven. Remove at once from tin and,
while warm, twist round a rolling pin to dry in a curve.
Miirbekuohen.— I.
lb. butter. I 4 tablespoonsful sweet cream.
J lb. flour. I 2 oz. sugar.
?
Cream the butter, and mix well with the cream, sugar
and flour. Roll out, cut into various shapes with a cutter,
brush over with Q^g, sprinkle with sugar and bake a
pale yellow on a buttered tin.
Miirbekuchen.— II.
\ lb. butter.
\ lb. sugar.
I lb. flour.
3 eggs.
\ oz. baking powder.
Vanilla or lemon flavouring.
Cream the butter, and then stir in the sugar, beaten-up
eggs> flavouring and the flour, sifted and mixed with
baking powder. Stand the paste on one side for a time,^
then roll out and proceed as in previous recipe.
222 Teegeb'dck.
Teekuchen.
(Tea Biscuits.)
\ lb. butter.
\ lb. sugar.
I lb. flour.
2 tablespoonsful water.
2 eggs.
Ground vanilla.
Chopped almonds.
Cream the butter, add the sugar, eggs, beaten-up,
water and plenty of vanilla, and lastly the flour. Roll
out very thin, cut into various shapes, brush over with
white of G^^§, or butter, sprinkle with sugar and chopped
almonds and bake a pale brown on a buttered tin.
Kleine Eirschtortchen.
(Cherry Tartlets.)
\ lb. flour. 2 lbs. stoned sour cherries.
3 oz. butter. i tablespoonful dry breadcrumbs.
2 tablespoonsful milk. i ^gg-
Mix the butter, sugar and flour well, make a hollow
in the middle and pour in the &%^, beaten up with the
milk. Mix thoroughly and let the paste stand 15 minutes
in a cool place. Then roll out about \ inch thick
and cut into rounds. Place a little edging of the paste
on each round to form a rim. Sprinkle with dry grated
breadcrumbs, fill with cherries, dusted over with sugar,
and bake in a hot oven. Sprinkle well with sugar before
eating.
Gooseberry tartlets are prepared in the same manner,
the gooseberries being first just brought to the boil and
then drained.
Kiimmel-Kakes.
(Carraway Biscuits.)
I lb. flour.
, \ oz. baking powder.
\ oz. ground carraway seed.
I oz. salt.
\ pint milk.
\ lb. cornflour.
I lb. butter.
Cream the butter and stir in the flour, salt and ground
carraway. Then add the milk and mix thoroughly.
Tea Biscuits.
223
Roll out \ inch thick, cut into various shapes with a
cutter, sprinkle over with salt and carraway and bake in
a hot oven.
To be eaten buttered, with slices of cheese or cold meat
laid on.
Eiimmelstangen.
(Carraway Sticks.)
\ lb. flour. I teaspoonful Parmesan cheese.
3 oz. butter. i ,, salt.
1 egg. 1 tablespoonful milk.
I extra yolk. A pinch of white pepper.
Ground carraway. \ oz. baking powder.
Cream the butter, stir in the yolks, salt, pepper, milk,
cheese, (which may also be omitted, if preferred),
and lastly the flour, sifted with the baking powder.
Form into little rolls, about 2 inches long and \ inch
thick, brush over with the beaten-up ^%^, sprinkle
thickly with carraway and bake in a cool oven.
Makronen.
(Macaroons.)
\ lb. sugar.
3 whites of eggs.
\ lb. sweet almonds, grated.
A few bitter almonds.
Beat the whites to a snow and mix well with the sugar.
Then add the almonds, blanched and grated, and should
the paste be too moist, add a few dry breadcrumbs.
Place in little heaps on a buttered tin and bake a pale
brown.
Nassmakronen.
(Nut Macaroons.)
I lb. sugar.
I lb. hazelnut kernels.
6 eggs.
6 bitter almonds.
Beat the sugar and eggs to a froth, mix in the finely-
grated nuts and almonds, put in little heaps on a well-
buttered sheet of tin and bake in a brisk oven. The
macaroons should be soft in the centre.
WEIHNACHTS^GEBACK.
{Christmas Cakes.)
Marzipan.
(Marchpane. )
I lb. sweet almonds.
I lb. castor sugar.
I oz. bitter almonds.
4 tablespoonsful rosewater.
Blancii the almonds and grate them finely. Then
mix them well with the sugar and rosewater, kneading
well, so that the paste can be easily rolled out. Form
into a ball and leave for some hours, before working up
into various shapes or spreading, thinly rolled out, on
Torten or Pfefferkuchen.
Honigkuchen. — I.
(Honey Cakes. — I.)
1 lb. honey.
2 lbs. flour.
|- lb. sugar.
3 whole eggs.
2 oz. butter.
I tablespoonful rum.
I teaspoonful ground
cinnamon.
1 teaspoonful potash.
A little ground ginger.
,, ,, mace.
2 oz. chopped candied peel.
A little grated lemon peel.
Warm the honey sufficiently for the butter to melt in
it. Dissolve the potash in the rum and add it also to
the honey. Shake the flour into a basin, make a hollow
in the middle, pour into it the beaten-up eggs, the luke-
warm honey and the remaining ingredients. Mix well
and knead to a firm paste. Roll out very thinly, cut
Christmas Cakes.
225
into various shapes with a cutter, place on a buttered
tin and bake a hght brown. The cakes may also be
brushed over with white of &gg and sprinkled with
chopped almonds.
I lb. honey.
\ lb. sugar.
\ gill rosewater.
\ oz. potash,
i^ lb. flour.
3 eggs.
Honigkuchen. — II.
(Honey Cake. — II.)
\ lb. chopped hazelnut
kernels.
5 ground cloves.
\ oz. cinnamon, ground.
\ tablespoonful grated lemon
peel.
16 grated bitter almonds.
Mix the flour, chopped hazelnuts, cinnamon, cloves,
lemon peel and almonds. Boil up the honey with the
sugar and when cool, pour into the flour and spice, with
the potash dissolved in \ gill rosewater and beaten up
with the 3 eggs. Mix well and knead with the hands.
Immediately the paste begins to stiff'en, roll it out about
^ inch thick and bake in a moderate oven on a buttered
tin with a turned-up edge. Cut up and ornament with
a thin sugar icing (see Spritzglasur, page 232). Before
baking the cake, sliced almonds and strips of candied
peel may be arranged on it.
Pfefferkuchen.
(Gingerbread. )
5 eggs.
6 powdered cloves.
\ grated nutmeg.
^ oz. ground ginger,
9 oz. castor sugar.
6 oz. mixed peel.
\ lb. sweet almonds.
\ oz. carbonate of soda.
\ teaspoonful ground cin-
namon.
2 tablespoonsful milk.
Whisk the eggs in a basin and add to them the
cloves, nutmeg, cinnamon and castor sugar. Beat these
well for about 10 minutes.
Next add the peel, cut into thin but rather large
pieces, the flour well dried, the almonds, blanched and
Q
226
Weihnachts- Gebdck.
cut into halves, and carbonate of soda mixed in 2 table-
spoonsful of milk.
Stir quickly and pour into a deep baking tin lined
with butter, or, which is much better, wafer papers.
Shake some more almonds on the top and bake in a
moderate oven, three-quarters of an hour. When nearly
done, sprinkle a little icing sugar on the top.
This will keep well in a dry tin.
Dicker Pfefferkuchen mit Honig.
(Ginger Cake with Honey.)
3 lbs. honey.
f lb. sugar.
Grated rind of i lemon.
\ oz. ground cardamom.
i oz.
ij oz. potash.
cloves.
Candied peel to taste.
2 teaspoonsful rosewater.
3 lbs. flour.
J lb. chopped almonds.
I lb. butter.
J oz. ground ginger.
^ oz. ,, cinnamon.
Boil up the sugar and honey and pour into a basin.
When a little cool, mix in the flour, the remaining
ingredients and the potash dissolved in 2 teaspoonsful
rosewater. Work up into a firm dough and leave in a
cool place for 3 weeks.
Roll out about an inch thick, place on sheets of buttered
tin, brush over with white of e^gg, whisked with rose-
water, and bake a nice brown. Cut up while warm.
Sohwabische Pfefferkuchen.
(SWABIAN PePPERBREAD.)
1 lb. flour.
J lb. sugar.
5 eggs.
\ pint honey,
I lb. butter.
5 to 6 peppercorns.
The grated rind of a lemon.
4 grains of cardamom.
\ oz. potash
dissolved in
2 tablespoonsful rosewater.
1 gill rum.
2 oz. candied peel.
A pinch of ground cinnamon.
ID ground cloves.
Christmas Cakes. 227
Beat the eggs and sugar to a froth, stir in all the
spices, the chopped candied peel and rum and stir 15
minutes. Then add the honey, in which the butter has
been warmed, the potash (dissolved in 2 tablespoonsful
rosewater) and lastly the flour, stirred in gradually.
Fill a well-buttered cake tin, lined with buttered paper,
and bake for i hour. Ornament the top of the cake with
slices of candied peel and of almonds.
Bomben.
Add to the ingredients in the preceding recipe \ lb.
chopped almonds, an additional 2 oz. candied peel, \ lb.
currants and 2 oz. cocoa and fill little \ lb. buttered
tins. Bake in a medium oven for f hour and then ice
with chocolate icing.
Weisse Pfefferkuchen.
5 eggs.
\ teaspoonful potash
dissolved in
2 tablespoonsful milk.
I lb. flour.
12 oz. sugar.
3 oz. candied peel.
10 ground cloves.
Beat the sugar and eggs for 30 minutes to a froth.
Then add the potash dissolved in milk, the finely-
chopped candied peel, ground cloves and the flour
gradually and stir 30 minutes. Roll out thinly, cut
into little shapes and place on a floured tin till the
next day. Before baking, brush over with &g^ and
ornament with slices of candied peel and of almonds.
4 oz. grated sweet almonds and 15 bitter almonds may
be substituted for the chopped candied peel and ground
cloves.
Weisse Pfefferniisse.
\ lb. sugar. I i lb. flour.
4 eggs. I 4 oz. almonds.
Candied peel or vanilla.
2 28 Weihnachts- Geb'dck.
Beat the sugar and eggs to a froth for half an hour.
Then add the flavouring and stir in the flour, kneading
well. Make up into little rolls, | to i inch in thickness.
Cut into slices slantingly, place on a buttered tin and
bake in a moderate oven.
Weisse runde Pfefferniisse.
\ lb. butter. i gill milk.
I lb. sugar. 2 lbs. flour.
4 eggs. Spices to taste.
\ teaspoonful baking powder.
Cream the butter, add the sugar, beaten-up eggs and
spices, the baking powder, dissolved in the milk and the
sifted flour stirred in gradually. Mix and knead well.
Make into little round nuts and bake on a buttered tin till
quite dry throughout.
Braune Pfefferniisse. (Meoklenbargisohe.)
I lb. syrup.
\ lb. sugar,
i^ oz. butter.
\ oz. potash dissolved in
4 tablespoonsful rosewater.
I teaspoonful ground
coriander.
2 lbs. flour.
\ oz. ground cinnamon.
10 oz. ground cloves.
I tablespoonful chopped
candied orange peel.
4 oz. chopped citron.
A pinch of baking powder.
Boil up the syrup, sugar and butter. Mix i^ lb. flour
(mixed with the baking powder) with the ground spices,
and chopped candied peel. Add the cooled syrup and
the potash, dissolved in rosewater. Then stir in the
remaining flour and knead to a dough. Cover over and
leave in a warm place for 3 days, kneading it again on
the second day. Make up into rolls, slice them up
slantingly and bake on a buttered tin in a moderate oven.
Christmas Cakes. 229
GewuFzplatzohen.
(Spiced
Drops.)
i^ lb. flour.
\ lb. butter.
\ oz. ground cloves.
\ oz. cardamom.
\ oz. potash.
\ oz. ground ginger.
2 lbs. syrup.
\ lb. sugar.
1 oz. ground dried bitter
orange peel.
\
oz. ground
cinnamon.
Boil up the syrup with the sugar. When a little cool,
stir in the butter, spice, and flour, and the potash dis-
solved in rosewater. Mix together and knead well.
Leave some days to stand. Before baking, roll out very
thinly, cut into various shapes and bake a light brown
on a buttered tin.
Zuckerplatzohen.
(Sugar Drops.)
\ lb. castor sugar.
I lb. flour.
3 eggs.
Vanilla.
Sugar for sprinkling over
with.
Beat the eggs 30 minutes with the sugar, then add the
flour gradually and stir a few minutes longer. Arrange
in little rough heaps on a buttered tin, and bake in a
moderate oven. Sprinkle over with sugar.
Springer.
I lb. castor sugar.
The rind of a lemon.
4 eggs.
I lb. flour.
Beat the yolks well with the sugar and lemon peel,
then stir in the whisked whites and the flour. Roll out
thinly, cut into little shapes and stand in a cool place for
6 hours. Place on a buttered tin and bake in a moderate
oven. The addition of 4 oz. sweet almonds and a few
bitter almonds finely grated is an improvement.
Weihnachts-Geb'dck.
Mandelschnitten.
(Almond Biscuits.
|- lb. butter.
I lb. flour.
The rind of a lemon
4 oz. grated almonds
1 egg.
2 oz. finely-chopped almonds,
4 oz. sugar for sprinkling
over with.
A pinch of baking powder.
Mix all ingredients well together to a paste. Roll out
\ inch thick, brush over with white of ^gg., sprinkle
thickly with the 2 oz. chopped almonds and the sugar,
cut into diamond-shaped pieces and bake in a moderate
oven.
2
Wiener Kipfel.
5 oz. butter.
6 oz. flour.
2 oz. sugar.
2 oz. sweet almonds.
Vanilla flavouring.
Cream the butter, add the grated almonds and then
gradually the flour. Knead well and form into little
rolls about i inch thick. Bend round into the shape
of horns and bake on a buttered tin. While still hot,
roll in castor sugar.
Mandelbrotchen.
(Almond Cakes.)
ID oz. sweet almonds.
3 eggs.
2 extra yolks.
4 oz. sugar.
3 ground cloves.
I lb. flour.
4 oz. butter.
A pinch of cinnamon.
A pinch of ground ginger
Cream the butter, add the sugar and the eggs and
stir 30 minutes. Then add the spices, almonds and
lastly the flour. Place in little heaps on a buttered tin
and bake a golden brown.
Christmas Cakes. 231
Mandelringe.
(Almond Rings.)
\ lb. sweet almonds.
6 oz. sugar.
6 oz. flour.
4 ground cloves.
15 bitter almonds.
4 yolks.
I teaspoonful ground cin-
namon.
\ teaspoonful ground ginger.
Beat the yolks and sugar 15 minutes to a froth and
stir in the cinnamon, cloves and ginger and then the
grated almonds and the flour. With this paste make
little rings, brush them over with yolk of ^^^ and
poppyseeds (or chopped almonds, if preferred) and bake
on a buttered tin in a moderate oven.
Zimmetstangen.
(Cinnamon Sticks.)
4 whites of eggs.
I oz. cinnamon.
f lb. sugar.
14 oz. pounded almonds.
Whisk the whites of eggs and stir with the sugar for
15 minutes. Then add the ground cinnamon and
pounded almonds. Place little strips of this paste
(about 3 inches long and \ inch thick) on a buttered tin
and bake in a moderate oven.
GLASUREN.
{Icings. )
Zitronen-Glasur.
(Lemon Icing.)
\ lb. castor sugar. | 4 tablespoonsful lemon juice.
Warm the lemon juice and sugar in a saucepan till
lukewarm. Then spread at once over the cake to be iced.
White wine, rosewater or fruit syrup may be substituted
for the lemon juice.
Schokoladen-Qlasur.
(Chocolate Icing.)
4 oz. chocolate.
I gill water
j lb. sugar.
ioz. 1:
I oz. sugar.
)utter.
Stir the sugar into the water and boil up in an
enamelled saucepan. Then add the cocoa, chocolate
and a very little butter, and boil till a slight skin begins
to form. Then spread over the cake.
I tablespoonful white wine
or rosewater.
Spritzglasur.
6 oz.
\ teaspoonful lemon juice.
Mix all well together till a thick mass. Fill a
firm, pointed paper bag, cut the tip of the bag off,
fasten together at the top, and by pressing the thumb at
that end, the icing is squirted out at the pointed end of
the bag, so that patterns of all sorts can be traced at will
on the surface of Torten and other cakes.
PUNSCH.
{Punch.)
Eier-Punsch.
(Egg Punch.)
2 eggs.
2 extra yolks.
3 tablespoonsful lemon juice.
J pint white wine.
^ pint water.
^ gill rum.
4 oz. sugar.
Beat to a froth the eggs, sugar, lemon juice and i gill-
cold water. Add the remainder of the water, boiling, and
stir briskly till it comes to the boil. Then add the rum
and serve the Punch at once.
Gliihwein.
(Negus.)
Bring to the boil, in a covered saucepan, i pint red
wine, a piece of cinnamon, 2 cloves and 3 oz. sugar.
Before serving, remove the cloves and cinnamon.
Weinschaum.
Cider, Moselle or Rhine wine are suitable for this ;
the stronger the wine, the more sugar is necessary. On
the average, reckon to i^ pint wine, 7 oz. sugar, 4 whole
eggs, 4 extra yolks and a little lemon peel. Put all into
a saucepan and stir briskly till just on the boil. Then
serve in glasses or cups.
234 Punsch.
Botwein-Pansch.
(Red Wine Punch.)
\\ pint light red wine.
I gill rum.
I pint Russian tea.
I gill lemon juice.
\ lb. sugar.
Bring all just to the boil and serve at once.
Himbeer-Punsch.
(Raspberry Punch.)
I pint red wine. I i pint Russian tea.
I gill lemon juice. I \ pint sweet raspberry syrup.
I gill rum.
Bring all just to the boil and if necessary sweeten
with a little sugar. Other fruit syrups may be sub-
stituted for raspberry syrup, if desired.
Eis-Pansch.
(Iced Punch.)
I gill lemon juice.
I pint water.
I gill rum.
1 lb. sugar.
I gill orange juice.
\ pint red wine.
4 whites of eggs.
Boil up the sugar in the water and allow it to cool
again. Then add the lemon and orange juice, wine and
rum. Put into a freezing machine and, when half frozen,
stir in the stiffly-whisked whites of eggs. Then allow
to finish freezing and serve in wineglasses.
BOWLE.
{Bowie.)
The best combination for Bowie is half Rhine wine
and half Moselle, only real Seltzer water being added.
The chemically-prepared Seltzer water ruins the flavour
of the wine.
It is important that the Bowie should not be too sweet
and should be quite cold.
For Strawberry Bowie reckon % lb. wood straw-
berries to 2 bottles of wine. For Peach Bowie, the same
quantity of peaches, which should be peeled, stoned and
cut into several pieces. Sprinkle both strawberries and
peaches respectively with ]^ lb. sugar, and pour over
them % pint of wine. Stand in a cool place for % hour,
well covered over. Then add the remaining wine.
Ananasbowle (Pineapple Bowie) is prepared in the
same way. Tinned pineapple or pineapple essence may
be employed if the fresh fruit cannot be obtained.
Mai-Bowle.
Pour a bottle of Moselle or cider on to a little bunch
of .woodruff (Waldmeister) and stand on ice, closely
covered over, for 30 minutes. Then melt 2 oz. sugar in
i^ pint water and mix with the wine, removing the
woodruff and adding an orange, carefully peeled and cut
into slices.
Kalte Ente.
I bottle good red wine.
I ,, light Rhine wine.
I gill lemon juice (strained).
3 bottles real Seltzer water.
I lb. ice broken up into small
pieces.
7 oz. sugar boiled up in i gill
water.
236 Bowie.
Mix all ingredients, except the Seltzer, and stand,
closely covered over on ice, for at least 2 hours. Add
the Seltzer just before serving.
Sellerie-Bowle.
(Celery Bowle.)
Half a celery root.
I bottle Moselle or cider.
gill water.
4 oz. sugar.
\ gill rum.
Wash and peel the celery root. Cut into slices,
sprinkle with sugar and pour the water and rum over.
Stand, closely covered over, on ice. Then take out the
celery and add the wine.
Bowie von Rot- und Apfelwein.
(Red Wine and Cider Bowle.)
I bottle red wine. 4 oz. sugar.
I pint water. i bottle cider.
I orange.
Grate some of the rind of the orange on the sugar and
boil up with half the water. Stand to get cool. Cut up
the orange into slices (removing all the white and the
pips) and pour the sweetened orange water on it. Leave
on ice, covered over, for 30 minutes and then add the
wine.
Moselle may be substituted for the cider.
Bischof.
I bottle red wine. | 3 oz. sugar.
\ teaspoonful bitter orange essence (Pomeranzen-Essenz)
or a piece of Seville orange skin.
Pour a glass of wine over the essence, or skin and
stand, covered over, for several hours on ice. Then
add the remaining wine.
Kardinal.
Prepare as the preceding recipe, but with white wine
instead of red wine.
MEMORANDUM.
MEMORANDUM.
MEMORANDUM.
GOURMET SPECIALITIES FOR DAINTY COOKING.
(Open.)
The Roya.1
Puddling
MoulcQ.
Pure white
earthenware
bowl and
cover.
Tinned steel
handle and
fastening.
The Queen's
Pudding Boiler.
Pure white earthenware basin.
Double-tinned plate cover.
No cloth. No string.
Water kept out. Goodness kept in.
Opened and closed instantly.
(Open.)
The Gourmet Boiler.
THE ";|,
^1 ill
■- I'
'i
Glazed ttoneware vessel.
lluatproof handle. No Btirring. No
buiTilng. No wa'te. Retaina the
flaTOiir and nntritioaa juices.
Handle for
lifting, secnre
fastening.
No cloth.
No string.
Gourmet
Pudding Spoon.
Bright tinned steel blade.
Turned hardwood handle.
For mixing puddings,
mashing vegetables, etc.
The Gourmet Stirrer.
Solid nickel silver. Lasts a lifetime.
Px'eventa burning. Saves saucepans.
OF ALL IRONMONGERS' STORES, <£c.
GOURMET & CO.,
MOUNT PLEASANT, LONDON, W.O.
Gourmet
Crust Holder & Vent.
Very strong glazed porcelain.
Keeps the crast light and
flaky and in good shape.
3" and 2^" high.
Live Music
Archive
Librivox
Free Audio
Metropolitan Museum
Cleveland
Museum of Art
Internet
Arcade
Console Living Room
Open Library
American
Libraries
TV News
Understanding
9/11